Kitchen Recipe Collection
Indian Basundi (Thickened Sweet Milk)
A rich, creamy, and indulgent dessert from Western India made by slowly boiling milk until it reduces to a sweet, thick, and nutty liquid.
- Prep
- 5 min
- Cook
- 60 min
- Total
- 65 min
- Servings
- 6
- Difficulty
- easy
- Cuisine
- indian
Ingredients
Scaled for 6 servings
- full-fat milk
- sugar
- cardamom powder
- saffron strands
- charoli (chironji) seeds
- almonds
- pistachios
- nutmeg powder (optional)
Equipment
- Wide, heavy-bottomed pan
Instructions
- 1
Use a Wide Pan
Always use a wide, heavy-bottomed pan. A wider surface area allows the milk to evaporate faster.
- 2
Boil the Milk
Pour the full-fat milk into the pan and bring it to a rolling boil on medium-high heat.
- 3
The Slow Reduction
Reduce the heat to low. Let the milk simmer and gently bubble. You must stir it every few minutes to prevent the bottom from scorching.
- 4
Mix in the Malai
As the milk boils, a thin layer of cream (malai) will continuously form on the surface. Do not remove it; stir it back into the milk. This gives Basundi its texture.
- 5
Scrape the Sides
Regularly scrape the dried milk solids from the sides of the pan and push them back into the boiling milk.
- 6
Check Volume
Continue this process for about 40-50 minutes until the milk has reduced to half of its original volume and turned pale yellow and thick.
- 7
Add Sugar
Add the sugar. The milk will thin out slightly as the sugar melts. Cook for another 5-10 minutes.
- 8
Add Spices
Stir in freshly ground cardamom powder, a pinch of nutmeg, and saffron strands.
- 9
Add Nuts
Add finely slivered almonds, pistachios, and Charoli (Chironji) seeds. (Charoli is the signature nut used in authentic Basundi).
- 10
Final Simmer
Simmer for 2 more minutes to let the nuts soften slightly and release their oils.
- 11
Turn Off Heat
Remove from the stove. It will thicken considerably as it cools down.
- 12
Serve
Basundi can be served warm, but it is best served chilled alongside hot, puffy pooris.
Cooking Tips
- Do not reduce the milk past the halfway mark, or it will turn into Rabdi (which is thicker and chunkier). Basundi is meant to be a thick, drinkable liquid.
- Constantly stirring the cream back into the milk prevents large chunks from forming, keeping the texture smooth but rich.
Variations
- Sitaphal Basundi: The pulp of fresh Custard Apple is mixed into the chilled Basundi before serving.
Chef's Notes & Storage
- A staple dessert for festivals like Gudi Padwa and Diwali in Maharashtra and Gujarat.
Nutrition Estimate
250 calories · 7g protein · 28g carbs · 12g fat · 1g fiber per serving
