Basundi recipe, how to make basundi - Raks Kitchen (2024)

Basundi is a milk based dessert with simple ingredients like sugar and nuts. Learn how to make basundi, Full video and step by step pictures.

Special occasion needs a rich desert as an ending note and this is the perfect one. Birthdays, parties, get togethers or even festivals.

Check out my Gulab jamun recipe and Rabri recipe in this website.

I have not tasted basundi officially until I had last year at my FIL's 70th birthday party. I have made rabri though.

But there are few mild difference between both. This is my FIL's favorite sweet. So, dedicating this post to my mama.

Basundi Vs Rabri

Here is my understanding about Rabri and Basundi:

• Basundi is smooth and creamy in texture with malai in it as larger pieces.
  • In restaurants, they let the malai layer form and collect it.
  • Milk is still more runny comparatively, and the malai layer remains soft and succulent. It's mainly from Gujarat.
• Rabri on the other hand is thicker dessert.
  • The malai layer is mixed into the milk. So it gives a texture to it make it look not so smooth, but rich.
  • The malai layer is more thin and found coarse texture in the dessert. It's made mostly in North India.

My notes

To prepare basundi, you need a little patience, to simmer the milk, prevent from overflowing and milk getting burnt at bottom.

Choose heavy bottomed vessel, always keep attention and follow the steps. Stirring in regular intervals is important. You will get perfect results.

Personally, Vj likes it without nuts or saffron, just the milk flavor dominating. I will sure prepare such way for him, but this time, wanted to follow the method as such.

🎥 Video

Watch video here if you are a video person.

📖 Variations

You can make flavored version of these by adding fresh fruits to cold dessert. Apple, orange, pineapples, strawberry, lychee are few examples.

You may also like

• Easy Rasmalai
• Palkova
• Microwave therattipal

Recipe card

📸 Stepwise photos

1. Take a heavy bottomed wide mouthed vessel and boil milk. Add a tiny small plate into the milk, it prevents milk overflowing, as well as getting burnt.

2. Take a tablespoon of milk and soak saffron in it. keep aside.

3. Simmer for 20 mins. Keep mixing the malai layer that forms on the top of the milk as it forms.

4. Add sugar, soaked saffron. Bring to boil.

5. Add chopped nuts and simmer for another 5 mins.

6. Add powdered cardamom and nutmeg and mix well. Switch off the flame.

Serve chilled the best or have it warm with puri.

Other Sweets recipes