Meal Prep · Indian
Basundi
A creamy, saffron-infused Indian sweet, perfect for festive celebrations or a comforting treat.
Ingredients
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Step-by-step- Pour the full-fat milk into a heavy-bottomed pan or kadai. Bring it to a boil over medium-high heat, stirring occasionally to prevent sticking.
- Once the milk boils, reduce the heat to low and let it simmer. Continue to stir frequently, scraping down the sides and bottom of the pan to prevent scorching and to incorporate the malai (cream) back into the milk.
- Simmer the milk until it reduces to about half its original volume and thickens to a creamy consistency. This process usually takes about 40-45 minutes.
- Add the sugar, cardamom powder, and the soaked saffron milk to the reduced milk. Stir well until the sugar dissolves completely.
- Continue to cook for another 5-7 minutes, stirring constantly, until the Basundi reaches your desired thickness. Remember it will thicken further upon cooling.
- Remove from heat and let it cool down to room temperature. Garnish with chopped almonds and pistachios.
- Chill the Basundi in the refrigerator for at least 2-3 hours before serving for the best taste and texture.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 280 kcal |
| Protein | 10 g |
| Fat | 15 g |
| Carbohydrates | 25 g |
| Fiber | 1 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store Basundi in an airtight container in the refrigerator. Ensure it’s completely cooled before transferring.
Freezer Up to 1 month
For longer storage, freeze Basundi in a freezer-safe container. Thaw overnight in the refrigerator before serving.
Reheat Stovetop/Microwave
Basundi is best served chilled. If preferred warm, gently reheat on low heat on the stovetop, stirring constantly, or microwave in short bursts, stirring in between.
Chef’s Corner
- Always use full-fat milk for the richest and creamiest Basundi. Skim or low-fat milk will not yield the desired texture.
- Stirring frequently and scraping the sides of the pan is crucial to prevent burning and to incorporate the milk solids (malai) back into the Basundi, enhancing its flavor and texture.
- Adjust the sugar level according to your preference. You can also add a hint of nutmeg along with cardamom for a different aromatic profile.
