Enjoy this yummy Basundi recipe that you can make at home easily with minimum ingredients. Serve it hot or cold, whichever way you like it.
Recipe – Video
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Ingredients
- 4 cups (1 litre) full fat milk
- 5 tablespoon (75g) sugar
- 8-10 badaam/almonds roughly chopped
- 8-10 pista/ pistachios roughly chopped
- 20-22 saffron strands
- ¼ teaspoon elachai/ cardamom powder
Note– Please read recipe notes in the end.
Main Equipments Used
- Tefal Non-Stick set of 5: https://amzn.to/2Y7mZuX
- Induction cooktop – I use Morphy Richards 1600 Watt Cooktop. You can find it on Amazon here: https://amzn.to/2Jkn4px
Steps In Making Basundi
- In a heavy bottom pan add milk and bring it to a boil over medium flame. Keep stirring it continuously to avoid it from sticking to the bottom of the pan.
- Keep scraping the sides of the pan, to remove the malai or cream, as we don’t want thick malai for basundi. The malai strands formed in basundi are thin unlike rabdi which is thick
- After 4-5 boils, add saffron strands and cardamom powder and let it cook for 7-8 minutes while stirring it continuously. Milk will change it’s colour and get a nice cream yellow colour.
- After the milk has reduced to half add the dried fruits and sugar and cook for another 3-4 minutes. It will get a nice creamy texture, now switch off the flame. Do not over cook, as basundi will become thick once it cools down.
- Serve hot or cold.
- Can be stored in the refrigerator for upto 1 week.
Recipe Notes
- Always use full fat milk for thick and creamy basundi.
- Never cook basundi on high flame else the milk will stick to the bottom and sides of the pan.
Step By Step In Pictures For Basundi
- In a heavy bottom pan add milk and bring it to a boil over medium flame. Keep stirring it continuously to avoid it from sticking to the bottom of the pan.
2. Keep scraping the sides of the pan, to remove the malai or cream, as we don’t want thick malai for basundi. The malai strands formed in basundi are thin unlike rabdi which is thick.
3. Add saffron stands.
4. Add cardamom powder.
5. Let it cook for 7-8 minutes while stirring it continuously. Milk will change it’s colour and get a nice cream yellow colour.
8. The milk has reduced to half in size.
9. Now add the dried fruits.
10. Add sugar.
11. Cook for another 3-4 minutes. It will get a nice creamy texture, now switch off the flame. Do not over cook, as basundi will become thick once it cools down.
12. Once done, switch off the flame.
13. Serve hot or cold.
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