🍮 Basundi – Traditional Gujarati Sweet
Basundi is a rich and creamy dessert from Gujarat, made by slowly boiling milk until it thickens. Flavored with cardamom, saffron, and garnished with nuts, it offers a perfect balance of sweetness and aroma.
Basundi is often prepared during festivals and special occasions and can be served warm or chilled. Its velvety texture and aromatic flavors make it a beloved treat across Gujarati households and beyond.
📝 Ingredients
- 1 liter full-fat milk
- ½ cup sugar (adjust to taste)
- ¼ tsp cardamom powder
- 6–8 strands of saffron (kesar)
- 10–12 chopped almonds and pistachios
- 1 tsp chopped or grated nutmeg (optional)
👩🍳 Method
- Boil Milk:
- Pour milk into a heavy-bottomed pan.
- Bring it to a boil on medium heat, stirring occasionally to prevent sticking.
- Thicken Milk:
- Lower the heat and simmer, stirring frequently.
- Continue boiling until the milk reduces to about half its original quantity and becomes creamy.
- Add Sugar & Flavors:
- Add sugar, cardamom powder, and saffron strands.
- Mix well and simmer for 5–7 minutes.
- Add Nuts:
- Add chopped almonds and pistachios.
- Cook for another 2 minutes, then turn off the heat.
- Serve:
- Serve warm or chilled, garnished with extra nuts or saffron strands.
🍽️ Tips:
- Use full-fat milk for a richer taste.
- Stir continuously while thickening to avoid burning.
- Can be served in small bowls or glasses for festive occasions.