Basundi recipe, how to make basundi sweet, easy milk basundi, Gujarati sweet, Maharashtrian sweet, milk sweet recipe, dessert recipe, basundhi, traditional indian sweet recipe, easy 3 ingredients sweet, malai basundi with tips & tricks, north Indian dessert recipe, traditional basundi sweet, no condensed milk, no milk powder, holi special sweet, milk-based Indian sweet with step-by-step pictures and video recipe. Check out the Basundi recipe video. If you like the video pls SUBSCRIBE to my channel
Milk for basundhi
Always use whole fat milk. Avoid low fat milk. I have used cow milk. You can also use buffalo milk.
Traditional basundhi
Traditionally Gujarati special sweet is prepared with just 2 ingredients. Milk and sugar. Creamy Malai makes a rich and tasty sweet. It is a lengthy process but sweet prepared in this traditional method tastes divine.
Can I use contender milk or evaporated milk?
No, I would recommend following this method for authentic taste and texture. For instant rabdi you can use evaporated milk but it will not have malai like this.
Should I collect malai in a separate bowl?
You can scrape the pan sides and collect the malai layer; add it to the boiling milk. I prefer collecting in a separate vessel.
Why I skipped Saffron
I prefer my basundi predominately with milk flavor. If you like saffron flavor add a pinch.
Sweetener
I would recommend white sugar, it gives the perfect north Indian sweet stall style malai-based dish. Adjust the sugar according to your taste
Refrigerate for a few hours then serve
Always cool the basundi completely then store in an airtight
Tips & tricks for best basundi
- always use whole-fat cow or buffalo milk
- use a heavy-bottomed pan to prevent the milk from sticking to the pan
- the spoon prevents the milk from spilling
- Mix well in between else the bottom layer might turn brown
- Use white sugar for the best taste
- Refrigerate for at least 3 hours then enjoy
INDIAN SWEET RECIPES IN TMF
LADDU RECIPES
DIWALI SPECIAL SWEETS
MILK-BASED RECIPES IN TMF
Rabdi
Ingredients
8 cups Whole milk
3/4 cup sugar
Nuts of your choice
1/8 teaspoon Cardamom powder
how to make basundi with step-by-step pictures
- In a heavy-bottomed pan, Pour whole milk and add a small spoon to avoid milk from overflowing and being burnt
- boil milk at low- medium flame
- Gather and Collect the malai and scrape out the paal Aadai/ malai (thick fat we get on top of the milk, when we boil milk) from the top and sides; add to it in a separate bowl
- Mix well and Repeat the process once every 2-3 mins or until thick malai is formed
- repeat the process till the milk reduce to 1/3 quantity
- Add cardamom powder and boil for 2 minutes on medium flame
- furthermore, add sugar; mix well
- cook for 5-6 minutes or till it becomes thick and the color changes
- turn off the flame. Transfer to the bowl containing malai
- cool completely and refrigerate for at least 3 hours
Ingredients
- 8 cups Whole milk
- 3/4 cup sugar
- Nuts of your choice
- 1/8 teaspoon Cardamom powder
Instructions
- In a heavy-bottomed pan, Pour whole milk and add a small spoon to avoid milk from overflowing and being burnt
- boil milk at low- medium flame
- Gather and Collect the malai and scrape out the paal Aadai/ malai (thick fat we get on top of the milk, when we boil milk) from the top and sides; add to it in a separate bowl
- Mix well and Repeat the process once every 2-3 mins or until thick malai is formed
- repeat the process till the milk reduce to 1/3 quantity
- Add cardamom powder and boil for 2 minutes on medium flame
- furthermore, add sugar; mix well
- cook for 5-6 minutes or till it becomes thick and the color changes
- turn off the flame. Transfer to the bowl containing malai
- cool completely and refrigerate for at least 3 hours
Video
Notes
- You can scrape the pan sides and collect the malai layer; add it to the boiling milk. I prefer collecting the malai in a separate bowl
- I prefer my basundi predominately with milk flavor. If you like saffron flavor add a pinch
- I would recommend white sugar, it gives the perfect north Indian sweet stall style malai-based dish. Adjust the sugar according to your taste
- Always cool the basundi completely then store in an airtight
Tips & tricks for best basundi
- always use whole-fat cow or buffalo milk
- use a heavy-bottomed pan to prevent the milk from sticking to the pan
the spoon prevents the milk from spilling - Mix well in between else the bottom layer might turn brown
- Use white sugar for the best taste
- Refrigerate for at least 3 hours then enjoy. Overnight gives the best flavor
Ahh thats quite a long process, but as you said worthy enough to prepare it 😀 I should appreciate your patience Vidya 🙂 Wonderful 🙂
Ya Malar true:) Thanks dear:)
mmm yummm!!
🙂 yaa Aiswarya
My favourite too. …very tempting. …
Good to hear that its ur fav too:)
This looks really interesting! Creamy & nutty…love that combination! 🙂
Thanks Fairanti:)
I absolutely love chilled Basundi! 😀
Nice.. Its my fav too:)
Looks so delicious,I really want to try it.Great recipe
Thanku:) do try I m sure you will like it
It looks delicious and refreshing for the hot summer 🙂
Thanks Linda:) ya its grt dessert for summer
This looks amazing!
Thanks:)
looks yummy!
Thanks Kurinji:)
It always blows me away when someone talks about a dish that I have never EVER even heard of as a childhood favourite. This is one of these dishes. Man it looks fabulous!
Thanks Afra:) try it sometime I m sure you wil love it
yummy.......I think, it is like Rabri, one of my favourite desserts. 🙂
Thanks Jayeeta:) ya rabri is my fav too
Nice dish for a hot summer day 🙂
Devine dessert....... My family's fav !!
Thanks Sony:) ya my fav too
Wow, that sounds great! Very cool. 🙂
It tastes delicious, do try it..:)
It's simple...I will give a try and let u know Vidya 🙂
Waiting to hear from you Asmitha:)
🙂