Basundi: Thick, Sweetened Indian Milk Dessert

by Kamala on April 14, 2010


Basundi_Sweetened_Indian_Milk_Dessert_1 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.


  • 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



  • 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.

Basundi_Sweetened_Indian_Milk_Dessert_3 Basundi_Sweetened_Indian_Milk_Dessert_4

  • 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.

Basundi_Sweetened_Indian_Milk_Dessert_6 Basundi_Sweetened_Indian_Milk_Dessert_7

  • 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.

Basundi_Sweetened_Indian_Milk_Dessert_8 Basundi_Sweetened_Indian_Milk_Dessert_9

  • Now add cream that is collected in the cup; switch off gas and mix; add some chopped charoli seeds, pistachio and mix.

Basundi_Sweetened_Indian_Milk_Dessert_10 Basundi_Sweetened_Indian_Milk_Dessert_11

  • Garnish with remaining charoli seeds and pistachio. Refrigerate and serve chilled.



  • 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.


I wish all my fellow bloggers, visitors “A Happy Tamil New Year” (“Eniya Vikuruthi Varuda Tamizh Puthandu Vazhthukal").

Eniya_Tamizh_Puthandu_ Vazhthukal

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{ 10 comments… read them below or add one }

vidhoosh April 14, 2010 at 10:00 am

Tempting Basundi… mmm.. yummy… Thanks aththai. :) Happy Tamil New Year.

Priya April 14, 2010 at 12:15 pm

My all time favourite, looks super creamy and rich…Happy Tamil New Year Wishes to u and ur family..

Sum April 14, 2010 at 1:21 pm

Wow! Looks soooo yum….. Feel like having a bowl of it :)

Vinolia April 14, 2010 at 1:33 pm

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!!!

Sushma Mallya April 14, 2010 at 1:42 pm

looks so yum, happy tamil new year…

Kamala April 14, 2010 at 5:31 pm

@ vidhoosh, @ Priya, @ Sum, @ Vinolia, @ Sushma
Thanks for your response and greetings.

Jyoti V April 14, 2010 at 11:58 pm

Looks so creamy and yummy basundi..
Happy tamil new year to you and your family…

priya July 20, 2010 at 6:16 pm

can u plz tell me how to prepare adhirasam?
am very eager to learn it!

Jamuna December 21, 2010 at 7:24 pm

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.

Sowmya December 5, 2012 at 3:48 pm

very clear explanation.. thanks…i am gonna try this tomorrow for a party..

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