Basundi Indian dessert recipe

Dessert Recipe - Gujarati Recipe - Rabri

Basundi Indian dessert recipe is easy to prepare but needs some patience to make. It is a popular Indian milk dessert in Maharashtrian and Gujarati recipes.

I love milk based desserts and basundi tops the list. My mother would make this every year for my birthday.

Though it takes some time to prepare, it is definitely worth the trouble. Basundi is popular in Maharashtra and Gujarat. It is made in other Indian states too.

Basundi is served by itself as a desert, or accompanied with poori or chapati.

Ready basundi - Rabadi - Rabari

Basundi - Rabdi - Rabri

Basundi is easy to make, and has a shelf life of 3-4 days, it can be prepared in advance for a party dessert.

The lovely natural creaminess, pinkish color adds to the beauty of basundi. You may add saffron for flavor and color.

Though there are some variations, the basic basundi is very very yummy.

Using full cream milk helps in fast thickening of basundi. You may use cow milk or buffalo milk. The amount of sugar can be reduced or increased as per your taste.

The chopped dry fruits, almonds, charoli, and pistachios make the basundi richer. I sometimes grind almonds and cashews together and add to basundi in the end. Tastes yummy.

Use a wide, thick bottom pan. Wider pan helps in faster evaporation and getting basundi done quickly.

Use a non stick or iron pan. Remember to stir offten.

How to make basundi at home

Main ingredients for Basundi - Rabdi

Milk - Doodh

Sugar - Shakkar - Sakhar - Sakkare

almond - badam

cardamom powder and saffron / ilaychi - kesar

Ingredients for making Basundi for 4-5 servings

2 litre full cream milk
Sugar - 4 - 5 tbsp (more or less according to taste)
Almonds slivers - 1 tbsp
Charoli - 1 tsp
Cardamom powder - 1/2tsp
Unsalted pistachios chopped (optional) - 1 tsp

Step by step instructions for making Basundi

Heat milk in kadai/wide pan. Bring to boil.
When it starts boiling, reduce flame and continue boiling.
When cream layer starts forming and sticking to side, scrape and mix the scraped cream in the milk. Keep stiring.

The milk will continue thickening and the volume will reduce. This takes some time and patience.
Once milk has been reduced to 1/2 volume, add sugar and stir to dissolve.

As milk thickens, it changes color. It becomes pinkish cream.
Here I added some ground almonds and cashew nuts. This helps in thickening of basundi faster and also adds richness.

Continue cooking to desired consistency. Remember that basundi thickens as it cools.
Add saffron strands, cardamom powder, charoli and almond slivers.

Basundi is done. Take off fire.

You may serve it now if you like it hot. Otherwise, let it cool to room temperature and then keep it in the fridge.

Cool and serve.

Tips and variations

You may serve basundi hot, warm, at room temperature, cold or chilled, as you wish. It tastes great in every way. But I think it tastes best chilled.
It is good to eat for a day if you keep in refrigerator, it will be good for at least 4- 5 days. So it is a good party dessert too.
Basundi is a bit heavy on digestion so eat in moderation.