Basundi is a traditional Indian milk based sweet, known for its taste and texture. Milk is thickened by evaporating in low flame and then sweetened by adding sugar. It is further flavored by mixing saffron and cardamom. Even though it takes considerable time to prepare with patience, I love this sweet as no ghee is used. This tastes nice when it is chilled and served.
I used some pistachio and charoli seeds for garnishing. Charoli seeds are called as Sara Parupu in Tamil.
Ingredients
- Full cream milk – 1 litre (1000 ml)
- Sugar – ½ cup (adjust as per your taste)
- Charoli seeds – 1 table spoon
- Cardamom – 4 or 5 no (powdered)
- Pistachio – few
- Saffron – few strings
Method
- Boil milk in low flame; you can see the cream of the milk is forming as a thick sheet (malai) slowly on the surface of the boiling milk; with a spoon gently pick this and collect in a cup.
- Let the milk boil continuously in low flame; stir the milk in between; repeat this process to collect 1 to 1½ cup (as much as possible) of cream or malai; it took approximately 30 minutes for me.
- In the mean time soak saffron strings in little warm milk and chop pistachio; dissolve saffron fully in the milk.
- When milk is reduced to one third in volume approximately, add sugar and stir; add dissolved saffron in the boiling milk; add also cardamom powder in the boiling milk and stir.
- Now add cream that is collected in the cup; switch off gas and mix; add some chopped charoli seeds, pistachio and mix.
- Garnish with remaining charoli seeds and pistachio. Refrigerate and serve chilled.
Tips
- Milk boiling time may be increased or decreased depending on the consistency you need.
- Use fresh milk with high fat content for better taste and texture.
- Use wide, flat bottomed, non-stick pan for better results.
Update:
I wish all my fellow bloggers, visitors “A Happy Tamil New Year” (“Eniya Vikuruthi Varuda Tamizh Puthandu Vazhthukal").
Did you find this article useful? Please subscribe to our RSS Feed to receive all the FREE updates on various articles!
{ 9 comments… read them below or add one }
Tempting Basundi… mmm.. yummy… Thanks aththai.
Happy Tamil New Year.
My all time favourite, looks super creamy and rich…Happy Tamil New Year Wishes to u and ur family..
Wow! Looks soooo yum….. Feel like having a bowl of it
basundi -ya ivvalavu azhagaa senji kaati irukeenga Kamala!! it has come out superb and that’s a lovely demonstartion!!! namba ooru paal packet paakardhukky jolly-aa irukku lol
Happy Tamil New Year to you & to your family!!!
looks so yum, happy tamil new year…
@ vidhoosh, @ Priya, @ Sum, @ Vinolia, @ Sushma
Thanks for your response and greetings.
Looks so creamy and yummy basundi..
Happy tamil new year to you and your family…
can u plz tell me how to prepare adhirasam?
am very eager to learn it!
I just prepared Basundi exactly the way you mentioned above (minus the Charoli seeds as I did not have them), the Basundi came out extremely good. I used a thick bottom vessel and lots of patience (almost 90 minutes). This was just the recipe that I was looking for. Strongly recommend this procedure. 5 Stars.