Basundi recipe is a sweet dish its basically a milk dessert.
Basundi is mostly made in the western part of India that is in the state of Maharashtra. It’s a liquid milk dessert. Made by boiling and thickening the milk and then sweetened by sugar and flavoured by little bit of cardamom.
It’s a traditional sweet dish enjoyed by almost everyone . Basundi recipe is simple and easy to make, and here I bring in a more easy way of making this recipe , this basundi recipe method is the one that I personally follow to make basundi . It’s made on special occasions and festivals . But I like to cook and eat it whenever I crave something sweet , this recipe in particular has lesser ingredients , mostly found in our kitchen and super easy to make.
It’s the easiest milk dessert to make which if made in less quantity can also made quickly . It does take time when you are making it in large quantity. The main process of this recipe is to boil the milk and reduce it well , that’s the key point here in this recipe , it’s a very important step . Boiling and reducing the milk will give the milk a very distinct sweet flavor , the rest of the recipe is just adding the other ingredients and mixing it well .
Some tips to make basundi
Also while boiling and reducing the milk it is important to keep stirring it in between so that the milk doesn’t stick to the bottom of the vessel , and that is the reason why this recipe is mostly made in a heavy bottomed pan so that the milk doesn’t stick to the bottom of the pan and get burned .
Burnt milk will make this dish very bitter and we don’t want that , so while cooking it we have keep stirring it in between to avoid burning of the milk . some people use different techniques to avoid the milk from getting burned first is by stirring it continuously , in between and some even add a little bit of water to the bottom of the pan before adding the milk . some people even put a ceramic saucer or plate into the vessel before adding the milk , to avoid it from getting burned .
I personally do not follow any of those tips. I like to keep it simple. So I firstly begin by taking a heavy bottomed vessel , and keep stirring the milk in between, while its cooking to avoid it getting burned and it works!
Basundi is my favourite milk dessert. It is made with very less and readily available ingredients, and is a very hassle free recipe to follow. Plus its absolutely delicious dish.
Ingredients for basundi recipe
- Milk – 1 litre
- Khoya or condensed milk – 1 cup
- Cardamom powder – 2 tsp
- Sugar – 3to 5 tbsp
- Chopped almonds – about 2 tsps for garnish
- Saffron strands soaked in 1 tsp milk (optional )
Method for making basundi recipe
This recipe would require a heavy bottomed saucepan or any heavy bottomed deep vessel .
Boiling the milk
Boil one liter milk in the saucepan, and keep boiling and stirring it till it reduces to half its quantity. Make sure that the milk doesn’t flow out of the vessel. Nor does it stick to the bottom or the sides of the vessel. That’s why keep the flame on medium and cook it
Keep stirring it properly in between . also you may see that as the milk boils the cream of it keeps sticking to the side of the vessel , do not let it go waste we need that cream to make the dessert thick and creamy so keep scraping the cream from the sides of the vessel and put it back into the boiling milk. It will help in thickening the milk faster . Repeat this process continuously till the milk thickens and reduces to at least half its quantity.
Make sure the flame is on medium high so that the milk doesn’t burn or stick to the bottom of the pan .
Adding the khoya and other ingredients
Once the milk has completely thickened and reduced half to its original quantity , which is half litre in this recipe , then add one cup of grated khoya to the milk and keep stirring till the khoya dissolves . if you do not have khoya at this point you can add store bought condensed milk and don’t add sugar to the recipe if it’s already sweetened condensed milk. If you are using khoya or non sweetened condensed milk then add three tablespoons of sugar and keep stirring till the sugar dissolves .
Make sure that the sugar is properly dissolves and there are no lumps. To avoid lumps and combine everything properly. It is necessary to keep stirring the milk on low to medium heat , so that it doesn’t stick to the bottom of the vessel, and also combine it well with the sugar and the khoya. It is very necessary that the sugar dissolves completely, so that there are no coarse granules of sugar present in the basundi . Adding grated khoya gives a nice texture and taste to the dish .
The mixture will further thicken a little bit then add two teaspoons of cardamom powder and one teaspoons of saffron strands soaked in one spoon of milk here . The saffron strands are completely optional you can skip them if you want to .
Combining the mixture well
Keep stirring till the milk thickens. Stirring continuously after adding sugar and khoya is very important. Because as the milk thickens up, there are more chances of it of sticking to the pan. To avoid it and to mix and combine all the ingredients well keep stirring the basundi.
You can adjust the consistency as per your liking, some like it thick some people like it thin , I usually make a semi thick version of it .
Garnish it with two teaspoons of chopped almonds and serve.
You can either serve it hot or cold as you like it.
It tastes best both way hot as well as cold, I personally like when it’s cold , you can also freeze it to make a kulfi that is ice-cream of it .