Basundi is a traditional Indian drink with milk, sugar, dry fruits, and saffron. You can serve it as a dessert or an indulgent festive drink. This is a tried and tested Basundi recipe. Be sure to watch the video!
What is ‘Basundi’?
Basundi is a rich, creamy Indian drink.
The full-fat milk is simmered over low heat to form a thick creamy texture. Later, it is flavored with saffron, cardamom powder, nutmeg, and dry fruits. There is no gluten/starch in Basundi.
It is a popular festive drink in Gujarat, Maharashtra, and Karnataka . Basundi is always part of festive thali meals or grand feasts.
On certain Indian festivals like Holi , Diwali , Raksha Bandhan, Gudi Padwa, or Teej, it is considered a good omen to make Basundi. Every family has its version of the Basundi recipe.
Difference between Basundi & Rabri
The rabri is a North Indian milk pudding with a thick texture. Whereas Basundi is a Western and South Indian sweet drink cum dessert. The ingredients to make both sweets are the same, but the taste and textures differ.
Reasons to LOVE Basundi
- gluten-free, easy to prepare and serve
- a refreshing dessert cum drink
- flavorsome and aromatic
- make ahead recipe
Ingredients Required
For this classic Basundi recipe, you need a handful of staple ingredients.
Milk: Use full-fat milk for a rich and creamy Basundi.
Sugar : Granulated white sugar is used in this Basundi recipe.
Saffron: It gives the drink a golden color, intense aroma, and sweet taste. Saffron is an essential ingredient.
Cardamom Powder: Elaichi (green cardamom powder) gives a sweet aroma and taste.
Nutmeg Powder: A dash of it gives an earthy and spicy taste.
Nuts: Almonds and pistachio are the best friends of a Basundi. You can skip adding nuts if you are allergic.
Additional Ingredients: Rosewater, rose petals, chironji, or kewra water are a few optional ingredients you can add to a Basundi.
Watch Basundi Video
Serving Suggestion
A Basundi is best-served chilled in earthen pots ( mitti ke kulhad ). I prefer making it a day before serving and chilling it in the refrigerator overnight.
Suppose you are not keen on serving it chilled. Serve Basundi at room temperature.
Basundi Recipe comes under the category of Indian desserts . But it is often served as a drink with Indian thali meals. Basundi is also enjoyed with piping hot puri for breakfast in a few places.
Store the leftover Basundi in an airtight container in the refrigerator for 3 – 5 days . No need to reheat. Serve at room temperature or cold.
More Indian Drink Recipes
Badam Milk
Mango Lassi
Paan Thandai
Kesar Pista Thandai
Aam Panna (Sherbet)
Masala Chaas – 3 Flavors
If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach other food lovers like you.
Ingredients
- ▢ 1 liter full fat milk
- ▢ 1 teaspoon green cardamom pods
- ▢ 1 teaspoon saffron (kesar)
- ▢ 1 pinch nutmeg (jaiphal)
- ▢ ⅓ Cup granulated white sugar
- ▢ 1 tablespoon almond, sliced
- ▢ 1 tablespoon pistachio, sliced
Instructions
- To prepare Basundi, transfer milk to a heavy bottom kadhai or saucepan. Turn on the heat to low – medium.
- Add cardamom powder, saffron strands, nutmeg powder to the milk and stir to combine.
- Heat milk on a low-medium flame and bring to a gentle boil. Keep on stirring at regular intervals so that the milk does not get browned or burnt from bottom. Scrape the milk solids from the sides, the cream layer formed on the top, and add it back to the simmering milk.
- Once the milk reduces to almost half of the original amount, add sugar, stir to combine, and simmer over heat to dissolve the sugar completely.
- Once Basundi reaches a thick yet pouring consistency. Turn off the heat. Transfer to a large serving bowl. Garnish with sliced nuts and keep in the refrigerator to chill for 2 – 3 hours.
- Serve Basundi warm or chilled garnished with dry fruits and rose petals.
Recipe Notes:
- It is best to use full-fat milk for making creamy Indian desserts.
- Stir the milk at regular intervals while simmering to avoid burning and add cream back to the milk.
- Never add sugar before milk is thickened. It prevents milk from thickening.
- Basundi thickens more in texture after cooling down. Hence, do not make it too thick to drink. It should always be of pouring or drinking consistency.
Nutrition
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Basundi Recipe
Equipment
- Saucepan
Ingredients
- 1 liter full fat milk
- 1 teaspoon green cardamom pods
- 1 teaspoon saffron (kesar)
- 1 pinch nutmeg (jaiphal)
- ⅓ Cup granulated white sugar
- 1 tablespoon almond, sliced
- 1 tablespoon pistachio, sliced
Instructions
- To prepare Basundi, transfer milk to a heavy bottom kadhai or saucepan. Turn on the heat to low - medium.
- Add cardamom powder, saffron strands, nutmeg powder to the milk and stir to combine.
- Heat milk on a low-medium flame and bring to a gentle boil. Keep on stirring at regular intervals so that the milk does not get browned or burnt from bottom. Scrape the milk solids from the sides, the cream layer formed on the top, and add it back to the simmering milk.
- Once the milk reduces to almost half of the original amount, add sugar, stir to combine, and simmer over heat to dissolve the sugar completely.
- Once Basundi reaches a thick yet pouring consistency. Turn off the heat. Transfer to a large serving bowl. Garnish with sliced nuts and keep in the refrigerator to chill for 2 - 3 hours.
- Serve Basundi warm or chilled garnished with dry fruits and rose petals.
Video
Notes
- It is best to use full-fat milk for making creamy Indian desserts.
- Stir the milk at regular intervals while simmering to avoid burning and add cream back to the milk.
- Never add sugar before milk is thickened. It prevents milk from thickening.
- Basundi thickens more in texture after cooling down. Hence, do not make it too thick to drink. It should always be of pouring or drinking consistency.
Nutrition
Here is an easy atta ladoo recipe with the addition of dry fruits and nuts. Be sure to watch the video!
About Ladoo
‘ Laddu or laddoo is a sphere-shaped sweet originating from the Indian subcontinent. Laddus are made of flour, fat (ghee/butter/oil), and sugar, with other ingredients varying according to the recipe.
Atta Ladoo is one of the most popular Indian sweets made at home during winter.
The addition of dry fruits to atta ladoo is optional. I add them to the ladoo to make it more nutritious, warming, and tasty . And also to intake nuts during the winter season.
The Wheat Flour (Atta)
Wheat Flour (atta) is one of the staple ingredients in an everyday Indian diet .
From halwa , cake , to ladoo, wheat flour is commonly used to make many Indian desserts .
Usually, the coarse texture of freshly milled wheat flour is the best to make aate ka halwa or ladoo. But if that is not available, use the packaged 100% pure whole wheat flour ( make sure no other flour is mixed ).
Ingredients Required
Wheat Flour: Use pure whole wheat flour ( gehun atta ). No multigrain flour.
Ghee : It acts as a binder and gives a rich taste.
Sugar: I have used granulated white sugar. Feel free to use jaggery powder, cane, or light brown sugar.
Cardamom: It is optional to add green cardamom in the laddo for the subtle sweet aroma and taste.
Nuts: Adding almonds and pistachio makes atta ladoo more nutritious, wholesome, and delicious.
My Tried & True Tips
Slow roasting the flour is the key step in making atta ladoo. Keep it stirring continuously while roasting for even browning. This process takes 20 – 25 minutes.
Heavy Bottom or a heavy-duty flat pan is best for roasting flour.
Color – Do not give up on flour until a nice, nutty aroma is released and the color of the wheat flour is changed from pale white to light brown like a biscuit.
Add powdered sugar only when wheat flour is lukewarm to the touch. If sugar is added to the hot flour, it will start melting, creating a sticky sweet mess.
After shaping, arrange the ladoo in a single layer on a baking sheet. Let them cool down completely before storing.
Watch Ladoo Video
Storage Suggestion
In cold climatic conditions, store atta ladoo in an airtight container at room temperature. They remain fresh for 10 – 15 days.
It is best to store them in the refrigerator during hot summer days for longer shelf life.
Usually, atta ladoo remains fresh for 2 – 3 days easily at room temperature even while traveling/camping or if packed in a school lunchbox.
All you need to do is stack them neatly in an airtight container. Do not pack them too tightly, as they might crumble.
More Indian Sweet Recipes
Jalebi
Modak
Mawa Barfi
Besan Ladoo
Gulab Jamun
Coconut Ladoo
If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach other food lovers like you.
Ingredients
- ▢ ¾ Cup ghee
- ▢ 2 Cup whole wheat flour (gehun atta)
- ▢ ½ Cup white granulated sugar
- ▢ 1 teaspoon green cardamom (elaichi)
- ▢ ¼ Cup almonds
- ▢ ¼ Cup pistachio
Instructions
- Add almond, pistachio, sugar, and cardamom to a blender. Grind to a powder. Set aside.
- Heat ghee in a heavy bottom kadhai till it is nicely melted. Make sure it is not fuming hot.
- Add flour, and mix nicely in the ghee. No streaks of flour should remain. This is STAGE 1.
- Now, start slow roasting the flour over low – medium heat while continuously stirring. Do not give up on flour until a nice, nutty aroma is released and the color of the wheat flour is changed from pale white to light brown like a biscuit. This takes 15 – 20 minutes.
- Once the flour is roasted, it will become smooth and ghee will start collecting on sides. . This is STAGE 2. Transfer roasted flour to a wide mixing bowl. Allow it to become lukewarm to touch.
- Add sugar and dry fruits mixture. Mix nicely. The flour will start coming together to bind.
- Grease your palm with ghee or wear cooking gloves. Take 1 – 2 tablespoons of the flour mixture and shape it into perfect rounds like a ball. Similarly, prepare all the atta ladoo.
- Serve atta ladoo immediately or store in an airtight container.
Recipe Notes:
- Adding dry fruits in flour and for decoration is totally optional. You can make this ladoo only with – flour, sugar, ghee, and cardamom powder. The measurements remain the same.
Nutrition
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