Quick Basundi Recipe – Indian Dessert
Quick Basundi Recipe is a milk based sweet, made with cardamom, saffron, and dry fruits. It is one of the famous, very rich desserts of India and specially in Maharashtra and Gujarat state. It is made by boiling the full fat milk on a low flame and reducing into half.
Traditional way of making basundi needs a lot of patience. It takes 2-3 hours in the kitchen depending on the quantity of the milk.
It was my father-in-law’s birthday this week. My father in law loves most of the milk desserts. Basundi is on the top of his favorites desserts. I made basundi on his birthday by a quick method.
I am sharing with you, the delicious tasting quick basundi recipe by using condensed milk, evaporated milk, milk powder, and full fat milk to save some time and energy in the kitchen.
I highly recommend using a wide thick bottom steel pan. It is easy to clean, corrosion-resistant and gives good color to the milk desserts.
Table of Contents
Ingredients
- Condensed milk
- Evaporated milk
- Whole milk
- Milk powder
- Saffron
- Cardamom powder
- Pistachio
- Almonds
- Cashew nuts
Quick Basundi Recipe Step By Step
In a wide pan, add all the ingredients except milk powder on a low flame.
Keep stirring every 4-5 minutes so the milk will not burn at the bottom of the pan.
Repeat the same process for 25 minutes. The mixture will get reduced in quantity and you will see there is a change in the color.
After 25 minutes, add the milk powder and mix it with the help of a whisk. I have used non fat milk powder.
In about 5-10 minutes, the milk will be thickened. You can check the sweetness at this point and add sugar if needed.
If you find it more sweet then add a little milk to it and keep cooking for about 5 -10 minutes more to achieve the desired thickness of the basundi.
Keep in mind that once basundi is completely cooled down it thickens a little more.
Once it reaches the desired thickness, add crushed/chopped almonds, pistachios, cashew nuts, cardamom powder and saffron.
You can garnish the basundi with chopped nuts and serve it warm or cold.
How To Store Basundi?
Basundi tastes great when served fresh and even better the next day. Once basundi is cooked, you can wait for it to get completely cooled down around 3 hours. Basundi will store well in the refrigerator for about 3-4 days in an airtight container.
How To Serve Basundi?
Basundi tastes great on its own. Serve it warm or chilled. You can serve basundi for any festival or special meals.
Basundi poori is another popular combination to serve on special occasions. You can serve chole, kala chana masala, green peas masala, and aloo sabzi as a side dish along with basundi poori.
Other Dessert Recipes
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Quick Basundi – Indian Dessert
Ingredients
- 14 oz Sweetened condensed milk
- 12 oz Evaporated milk
- 3 cups Whole milk
- 2 tbsp Milk powder
- 1 tbsp Crushed Pistachios, almonds, cashews
- 1/4 tsp Cardamom powder
- 6-7 Saffron strands
Instructions
- Add milk, condensed milk, and evaporated milk in a heavy bottomed wide pan and keep it on a low flame.
- Keep on stirring the mixture every 4-5 minutes to avoid burning of the milk. Repeat this for about 25 minutes.
- Add the milk powder to the milk mixture. Mix it with the help of a whisk.
- Cook it for about 5-10 minutes more and you will find the milk is thickened.
- At this point, you can check the sweetness of the basundi. If it is too sweet for you then add some more milk and cook for 5-10 minutes more.
- Once it reaches desired thickness, add crushed/chopped nuts, cardamom powder, and saffron strands.
- Serve it warm or chilled and garnish with few chopped nuts.
Notes
- Use a wide steel pan for making the basundi faster and to give it a good color.
- Keep on stirring in between so milk will not burn.
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