Basundi Recipe | How to Make Basundi Sweet | Easy Milk Basundi with detailed photo and video recipe. A sweetened evaporated milk is prepared by boiling the milk till it is reduced. It is later served chilled with toppings from dry fruits like pista, badam, and cashews. The recipe is very similar to the popular north indian Rabri recipe and Basundhi is particularly famous in western and south indian states.
Basundi Recipe | How to Make Basundi Sweet | Easy Milk Basundi with step-by-step photo and video recipe. Generally, the recipe for basundhi is prepared by simmering the full cream milk which is a common step for any milk-based dessert. But there are several variations and instant recipes that should hasten the steps. But with this recipe, I am sharing the traditional way of making it by boiling it in low flame till it reduces to a quarter.
Milk-based desserts are a very popular recipe in India. but the Milk Basundi is hugely popular in Gujarat, Maharashtra, and Karnataka where it is served chilled with mixed nuts. moreover, it is also confused with other popular milk-based desserts i.e. Rabdi or Rabri recipes. But there is a slight difference between these 2 recipes. The texture and consistency differ from each other. Basundi sweet is thicker and requires more time to attain consistency compared to the Rabdi recipe. Moreover, the Rabdi recipe is always served as a supplement to other sweet dishes. For example, Rasmalai, Malpua, and Shahi Tukda Recipe. Whereas thick milk Basundi is served as a main dish.
The recipe for Basundi Sweet is extremely simple yet some tips, recommendations, and serving ideas for it. Firstly, I always recommend using full cream milk for this recipe. comparatively lite milk contains less fat and would require more amount of milk for the same amount of Basundi. Secondly, do not forget to continuously stir and scratch the sides while boiling the milk. Also, make sure to boil it on low to medium heat otherwise milk may stick to the bottom. Lastly, it can be served warm or chilled but I like it when served chilled. Ideally, you can prepare it on the previous day refrigerate it overnight, and serve it chilled the next day.
Finally, I request you to check my other Indian Dessert Recipes Collection with this recipe post of Milk Basundi Sweet. It includes recipes like Fruit Custard, Lauki ka halwa, paneer kheer, custard powder halwa, dry gulab jamun, bread halwa, paan kulfi, Milk Powder Rasmalai, Pphirni, and Misti Doi Recipe. In addition, do visit my other similar recipes collection like,
About Milk Basundi Sweet
It is a popular traditional milk-based dessert recipe from the Maharashtra and North Karnataka region but is enjoyed across various states. Milk Basundi Sweet is known for its rich, creamy, and satisfying sweet taste and hence it is served as a dessert after lunch and dinner meal. It is prepared by reducing the milk in a slow steady process with optional sugar added for extra sweetness and creaminess. It can be served as it is but can also be used as a topping for Indian sweets.
There are many different ways to make this traditional Milk Basundi Recipe. The traditional way is to make it by reducing the full cream milk by boiling it in a slow cooking method. Once the milk evaporates, it is topped with sugar, kesar strands, and roughly chopped dry fruits. The other way is to make it instant with khoya or mawa. It can also be made with milk powder, too. This would give the same consistency but may not achieve the same taste.
Video Recipe
Recipe Card For Milk Basundi Sweet
Basundi Recipe | How to Make Easy Milk Basundi Sweet
Ingredients
- 100 grams khova / mava, crumbled
- 1½ litre milk
- 2 tbsp kesar milk
- ¼ cup sugar
- ½ tsp cardamom powder
- 2 tbsp almonds & badam, chopped
Instructions
- Firstly, crumble 100 grams khova and keep it aside. If you are not having access to mawa then you can use ½ cup milk powder.
- In a large kadai, take 1½ litre milk and get to a boil by stirring in between.
- Add 2 tbsp kesar milk and mix well.
- Boil for 5 minutes, or until the milk thickens slightly.
- Once the milk reduces, add crumbled khova and mix well.
- Continue to boil for 5 minutes or until the milk thickens.
- Further, add ¼ cup sugar and get to a boil. Make sure the sugar is dissolved and cooked well.
- Now add ½ tsp cardamom powder, 2 tbsp almonds & badam. Mix well.
- Cool the milk slightly before serving. The basundi will thicken once cooled.
- Finally, enjoy Basundi Recipe chilled or warm up for a week when refrigerated.
Nutrition
How to Make Basundi Sweet with Step-by-step photos
- Firstly, crumble 100 grams khova and keep it aside. If you are not having access to mawa then you can use ½ cup milk powder.
- In a large kadai, take 1½ litre milk and get to a boil by stirring in between.
- Add 2 tbsp kesar milk and mix well.
- Boil for 5 minutes, or until the milk thickens slightly.
- Once the milk reduces, add crumbled khova and mix well.
- Continue to boil for 5 minutes or until the milk thickens.
- Further, add ¼ cup sugar and get to a boil. Make sure the sugar is dissolved and cooked well.
- Now add ½ tsp cardamom powder, 2 tbsp almonds & badam. Mix well.
- Cool the milk slightly before serving. The basundi will thicken once cooled.
- Finally, enjoy Basundi Recipe chilled or warm up for a week when refrigerated.
Notes
- Firstly, adding khova reduces the cooking time, as the milk thickens faster.
- Also, you can adjust the amount of sugar depending on your preferences.
- Additionally, add nuts of your choice to get a crunchy bite.
- Finally, Basundi Recipe tastes great when prepared creamy.