Ingredients
Equipment
Method
- Soak saffron strands in 2 tablespoons warm milk for 15 minutes to release color and flavor. Set aside.
- Heat ghee in small pan. Add chopped almonds and pistachios, fry until golden. Remove and set aside.
- If using charoli, lightly roast in same pan for 1 minute until fragrant. Set aside with other nuts.
- Pour milk into wide, heavy-bottomed pan. Bring to boil over medium heat, stirring occasionally.
- Once milk boils, reduce heat to medium-low. Let milk simmer gently, stirring every 5-7 minutes.
- Cook milk for 45-50 minutes until reduced to about one-third of original volume.
- As milk reduces, stir more frequently to prevent sticking and ensure even thickening.
- When milk has thickened significantly, add sugar and mix well. Continue cooking for 10 more minutes.
- Stir continuously after adding sugar to prevent sticking and burning.
- Add cardamom powder, saffron milk, and rose water (if using). Mix thoroughly.
- Cook for another 2-3 minutes until basundi reaches desired consistency. It will thicken further when chilled.
- Add half of the fried nuts and charoli (if using). Mix gently and remove from heat.
- Let basundi cool to room temperature, then refrigerate for at least 3 hours until well chilled.
- Before serving, garnish with remaining fried nuts and charoli. Basundi will thicken further when chilled.
- Serve chilled in individual bowls. Can be enjoyed alone or with pooris.
- Store leftovers in refrigerator as per notes.
Notes
Storage:
• Store in airtight container in refrigerator for 4-5 days.
• Do not freeze as texture becomes grainy upon thawing.
• For longest shelf life, ensure basundi is completely cooled before refrigerating.
• Stir gently before serving if skin forms on top during storage.
• Basundi thickens when chilled - add splash of milk if too thick before serving. Substitutions:
• Use condensed milk for quicker version - add 1/2 cup condensed milk and reduce sugar to 1/4 cup.
• Add 1/4 cup khoya (mawa) along with sugar for richer, creamier texture.
• For different flavor, replace cardamom with 1/4 tsp nutmeg powder.
• Include 2 tablespoons of grated coconut along with nuts for texture variation.
• For kesar pista basundi, increase saffron to 15 strands and pistachios to 3 tablespoons.
• Vegan option: Use full-fat coconut milk (not traditional but works). Pro Tips:
• Use wide pan for faster evaporation and even cooking.
• Stir frequently while reducing milk to prevent sticking and burning at bottom.
• Cook on medium-low heat throughout - high heat can cause milk to burn or boil over.
• Traditional basundi has smooth, creamy texture without layers (unlike rabri).
• Basundi thickens significantly when chilled - stop cooking when slightly thinner than desired final consistency.
• Use wooden spoon for stirring to prevent scorching.
• For authentic flavor, use homemade cardamom powder from freshly ground cardamom seeds.
• Quality of milk determines final result - use fresh, full-fat milk for best basundi.
• If pressed for time, cook on medium heat but watch carefully and stir constantly.
• For perfect consistency, basundi should be thick but still pourable when warm.
• Serve in traditional clay pots (matkas) for enhanced flavor and presentation.
• Basundi tastes even better after 24 hours as flavors meld completely.
• Store in airtight container in refrigerator for 4-5 days.
• Do not freeze as texture becomes grainy upon thawing.
• For longest shelf life, ensure basundi is completely cooled before refrigerating.
• Stir gently before serving if skin forms on top during storage.
• Basundi thickens when chilled - add splash of milk if too thick before serving. Substitutions:
• Use condensed milk for quicker version - add 1/2 cup condensed milk and reduce sugar to 1/4 cup.
• Add 1/4 cup khoya (mawa) along with sugar for richer, creamier texture.
• For different flavor, replace cardamom with 1/4 tsp nutmeg powder.
• Include 2 tablespoons of grated coconut along with nuts for texture variation.
• For kesar pista basundi, increase saffron to 15 strands and pistachios to 3 tablespoons.
• Vegan option: Use full-fat coconut milk (not traditional but works). Pro Tips:
• Use wide pan for faster evaporation and even cooking.
• Stir frequently while reducing milk to prevent sticking and burning at bottom.
• Cook on medium-low heat throughout - high heat can cause milk to burn or boil over.
• Traditional basundi has smooth, creamy texture without layers (unlike rabri).
• Basundi thickens significantly when chilled - stop cooking when slightly thinner than desired final consistency.
• Use wooden spoon for stirring to prevent scorching.
• For authentic flavor, use homemade cardamom powder from freshly ground cardamom seeds.
• Quality of milk determines final result - use fresh, full-fat milk for best basundi.
• If pressed for time, cook on medium heat but watch carefully and stir constantly.
• For perfect consistency, basundi should be thick but still pourable when warm.
• Serve in traditional clay pots (matkas) for enhanced flavor and presentation.
• Basundi tastes even better after 24 hours as flavors meld completely.