Basundi is a rich, creamy delicacy made by simmering milk to thickened malai consistency and added with nuts & flavours. Basundi is an ideal choice of dessert for special occasions like birthday, anniversary, Diwali or just to make an occasion special. Basundi is a must try at home for the joy of cooking & tasting.
To me basundi always reminds me of my childhood days spent with my thatha, he goes crazy after sweets and I have taken his genes completely when it comes to sweets.I have been with him to rotary meetings so many times and we used to wait for the dessert part , once they served basundi and that was the best basundi I’ve every tasted till now, the taste still lingers.So when I planned to post basundi according to me chiroli nuts is a must so I got a pack of chiroli nuts to make this rich delicacy.Actually I made this basundi to post for Diwali but since I was pressed for time I couldn’t post it so here I am with this special recipe for New Year!! Yes I waited for the clock to strike 12′ to post this.
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📖 Recipe Card
Basundi
Ingredients
- 1/2 litre milk
- 4 tablespoon sugar
- 2 tablespoon condensed milk
- 1 and 1/2 tablespoon nuts
- 2 tablespoon chiroli nuts
- few strands saffron
- 1 teaspoon powdered nuts optional
- a pinch cardamom powder
Instructions
- Chop the nuts and get it ready. I had some leftover nuts powdered after making this ladoos so used that also, but that's purely optional.
- Take a pan - add milk and simmer it till it is reduced to almost half. It may take at least 20mins so keep stirring in between so that it doesn't get burnt at the bottom.
- Now add condensed milk to it and whisk it well. Keep stirring to avoid burning at the bottom.
- Crush saffron strands and add it. The color of milk will change to slightly yellow color, after saffron is added, let it boil for at least 5-7mins in low flame.
- You can see malai forming, Keep stirring. Now add sugar and whisk it well. Scrape the sides.
- Once milk is thick and creamy with malai formed add the nuts and let it simmer for 2mins.
- Add nuts powder along with cardamom powder.
- Once it is thick and creamy switch off. As it cools downs it may get more thick.
- Chill it for at least an hour and enjoy Basundi!.
Notes
- Use a thick bottomed vessel, I used my non stick pan.
- Don't use saffrons more, it will be over powerful and will spoil the taste.
- The addition of condensed milk gives a nice flavour and richness to basundi.
You can skip chiroli nuts if you don't have it, but I strongly recommend adding it as its main ingredient for basundi to get that apt traditional taste...ok tats according to me. - Make sure to scrap the sides which will make basundi thick and give a great creamy texture.
Basundi Recipe Step by Step
- Chop the nuts and get it ready.I had some leftover nuts powdered after making this ladoos so used that also, but thats purely optional.
- Take a pan – add milk and simmer it till it is reduced to almost half.It may take atleast 20mins so keep stirring in between so that it doesnt get burnt at the bottom.Now add condensed milk to it and whisk it well.Keep stirring to avoid burning at the bottom.
- Crush saffron strands and add it.The color of milk will change to slightly yellow color, after saffron is added, let it boil for atleast 5-7mins in low flame.You can see malai forming,Keep stirring.Now add sugar and whisk it well.Scrap the sides.
- Once milk is thick and creamy with malai formed add the nuts and let it simmer for 2mins.
- Add nuts powder along with cardamom powder.Once it is thick and creamy switch off.As it cools downs it may get more thick.Chill it for atleast an hr.
Serve chilled.
Expert Tips
- Use a thick bottomed vessel, I used my non stick pan.
- Don’t use saffrons more, it will be over powerful and will spoil the taste.
- The addition of condensed milk gives a nice flavour and richness to basundi.
- You ca skip chiroli nuts if you don’t have it, but I strongly recommend adding it as its main ingredient for basundi to get that apt traditional taste…ok tats according to me.
- Make sure to scrap the sides which will make basundi thick and give a great creamy texture.
Sangeetha M
Happy New Year Wishes Sharmi! I too planned to make Basundi tomorrow, after seeing ur post i am so tempted now 🙂 Basundhi looks so creamy n delicious..perfect!
Torviewtoronto
deliciously done Happy New Year to you and family
Divs
Happy new year to you. basundi happens to be my favorie too tasted it in many places never made @ home. looks heavenly!
Delectable Flavours
I love this sharmi akka!!! I dont get those chiroli seeds here…love the taste!!! Happpppy new year to u!!!
Selvarani Ganesan
Happy New Year Sharmi……so nice clicks….tempting
Veena Theagarajan
so creamy .. tempting clicks..happy new year
Vaishnavi
Happy new year…love the violet satin background
JAYALAKSHMI
What are chiroli nuts and where do you get them in coimbatore
SHARMILEE J
You can check in Nuts & Spices / Kanan Departmental
JAYALAKSHMI
Thank you sharmi
Madhu
If I were to look for Chiroli nuts in Chennai, Where can I find it?
Sharmilee J
Try in nuts and spices