Basundi
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Basundi is a majestic, thick, and profoundly aromatic Western Indian dessert celebrated for its smooth, reduced milk consistency and rich spice blend. This recipe features full-fat milk slow-simmered until it reaches a velvety professional-grade thickness, flavored with nutmeg, cardamom, and saffron. Known for its luxurious appeal and traditional significance in Maharashtrian and Gujarati homes, it represents the soulful heart of celebratory dairy-based sweets. Its taste is intensely sweet and milky, with the nutmeg providing a unique professional-grade aromatic depth. This dessert is a mandatory favorite for festivals like Gudi Padwa and Bhai Dooj. Best enjoyed warm or chilled as a traditional and wholesome professional-grade treat.
Ingredients
Cooking Instructions
Tips & Secrets
- Using full-cream buffalo milk is mandatory for achieving the most professional-grade rich and creamy Basundi.
- The addition of charoli (chironji) provides the signature professional-grade nutty crunch found in traditional recipes.
- Stirring continuously is the absolute secret to preventing the milk from professional-grade burning and scorching.
- Adding nutmeg provides a sophisticated professional balance to the intense sweetness of the reduced milk.
Nutritional Information(Per 1 bowl (150ml))
240 kcal
7g
14g
22g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.