Maharashtrian Basundi
Full-fat milk slow-simmered and reduced until thick and creamy, sweetened and perfumed with saffron and cardamom, a patient grandmother-style dessert for festivals and special dinners.
- Prep
- 10 min
- Cook
- 60 min
- Total
- 70 min
- Servings
- 5
- Difficulty
- Medium
- Calories
- 290 kcal
Equipment
- •Heavy-bottomed pot
Nutrition
Per serving, approximate
- Calories
- 290 kcal
- fat
- 15 g
- carbs
- 28 g
- fibre
- 0 g
- protein
- 9 g
- calories
- 290 kcal
Instructions
- 1
Bring the milk to a boil in a heavy-bottomed pot. Lower the heat so it simmers gently.
- 2
Simmer uncovered for 45-50 minutes until thickened and reduced to half. Stir often and scrape the sides.
- 3
Add the saffron strands. Simmer for 5 more minutes until the milk turns pale gold.
- 4
Stir in the sugar. Cook for another 5 minutes until it dissolves.
- 5
Add the cardamom powder and half the nuts. Take the pot off the heat.
- 6
Let it cool to room temperature. Place it in the fridge until well chilled.
- 7
Scatter the remaining nuts over the top before serving.
Chef's tips
Stir often so the milk does not stick to the bottom. Basundi thickens as it cools, so leave it slightly runny on the stove.
Ingredient substitutions
- full-fat milk → a mix of milk and a spoon of milk powder for a quicker reduction
Storage
Refrigerate in an airtight container for up to 3 days.
Reheating
Serve chilled or at room temperature; not typically reheated.
Common mistakes to avoid
- •Cooking on high heat, which burns the milk instead of letting it thicken evenly.
Serving suggestions
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