Authentic Gujarati Basundi Recipe – Step by Step Guide with Tips

Traditional Gujarati Basundi garnished with saffron and nuts”

 

 Learn how to make creamy and rich Basundi with milk, saffron, and nuts. A perfect Gujarati sweet dish for festivals, celebrations, and special family occasions.

Introduction

Basundi is a rich and creamy Indian dessert, prepared by slowly reducing full-fat milk and flavoring it with saffron, cardamom, and nuts. It is especially popular in Gujarat and Maharashtra, and is served during festivals, weddings, and other traditional occasions. The slow cooking process makes it thick, flavorful, and absolutely delicious.

📝 Ingredients Required (for 4 servings)

Full-fat milk – 1.5 liters
Sugar – ½ cup (adjust to taste)
Cardamom powder – ½ teaspoon
Saffron strands – 7 to 8 (soaked in warm milk)
Almonds – 10 to 12 (finely chopped)
Cashews – 8 to 10 (chopped)
Pistachios – 8 to 10 (sliced)
Nutmeg powder – a pinch (optional)

👩‍🍳 Step by Step Preparation

Step 1: Boiling the milk

Pour 1.5 liters of full-fat milk into a heavy-bottomed pan and bring it to a boil over medium flame. Keep stirring occasionally to avoid sticking at the bottom.

Step 2: Reducing the milk

Once the milk boils, lower the flame and let it simmer for 30–40 minutes until it becomes half of its original quantity. Scrape the cream from the sides and mix it back into the milk for extra thickness.

Step 3: Adding sweetness and flavor

Add sugar, cardamom powder, and saffron milk. Stir well until sugar dissolves completely. Add chopped nuts and let it cook for another 5–7 minutes.

Step 4: Final touch

Once the milk reaches a creamy consistency, turn off the flame. Optionally, sprinkle a pinch of nutmeg powder for a stronger flavor

1.  Serving Suggestions

Serve Basundi chilled or warm, depending on preference.

Garnish with sliced almonds, pistachios, and saffron strands before serving.

It pairs wonderfully with puri, halwa, or festive thali meals.

💡 Pro Tips for Best Basundi

Always use full-fat milk for the creamiest texture.

Keep stirring to prevent burning at the bottom.

For a unique flavor, add rose water or kewra essence.

Basundi can be stored in the refrigerator for up to 2 days.
 

Frequently Asked Questions (FAQs)

Q1. Can I make Basundi with condensed milk?
Yes, you can shorten the cooking time by adding condensed milk, but traditional Basundi tastes best with slow-cooked full-fat milk.

Q2. Is Basundi and Rabri the same?
No, Basundi is slightly thinner and flavored with saffron and nuts, whereas Rabri is thicker and layered.

Q3. Can I serve Basundi hot?
Yes, Basundi can be enjoyed both warm and chilled depending on your preference.

Conclusion

Basundi is more than just a dessert; it is a celebration of flavors, traditions, and special family gatherings. With this recipe, you can bring authentic Gujarati taste to your home and impress your loved ones with a rich, creamy, and delightful sweet dish.