Creamy Basundi recipe with Condensed Milk
Hello friends! Welcome to my kitchen. Basundi is a rich and creamy Indian dessert that hails
from the state of Gujarat. It's a delightful sweet dish made by simmering milk
until it thickens and then sweetening it with condensed milk and flavoured with
aromatic cardamom and saffron. Condensed milk in this recipe will add on extra
richness & flavour. This easy-to-follow recipe will guide you through the
steps to make this delectable treat at home. So, roll up your sleeves to make
this rich and creamy recipe. Enjoy cooking!
Ingredients to make Basundi with Condensed Milk:
For Basundi:
1 ½ litre full-fat milk
200 ml sweetened condensed milk
½ cup milk powder
1/2 teaspoon cardamom powder
A pinch of saffron strands (soaked in 2 tablespoons of warm milk)
1 tablespoon chopped nuts (almonds, pistachios, cashews)
For Garnishing:
A few saffron strands
Chopped roasted nuts like almonds & pistachio
Cardamom powder
A spoon full of charoli
¼ teaspoon grated/crushed nutmeg
Instructions to make Basundi with Condensed milk:
Mix 1 cup milk with milk powder properly, then mix it
with another milk.
Pour the milk into a heavy-bottomed pan and bring it to a boil over medium
heat.
Stir continuously to prevent it from sticking to the bottom of the pan.
Once the milk starts boiling, reduce the heat to low and continue to simmer.
Stir the milk frequently and scrape the sides to avoid the formation of cream
layers.
Continue simmering until the milk reduces to approximately half its original
quantity. This process may take 60 to 70 minutes.
Once the milk has reduced, add the sweetened condensed milk.
Stir well to combine and let it simmer for another 10-15 minutes.
As condensed milk and milk powder contains sweetness, you may not need to add
sugar. But as the sweet taste may differ person to person. Check and add sugar
if needed. Add sugar, cardamom powder, and saffron-infused milk to the pan.
Continue to simmer and stir until the mixture thickens to your desired
consistency.
Stir well and let it cook for another 5-7 minutes.
Turn off the heat and allow the basundi to cool down to room temperature.
It will thicken further as it cools.
Chill in refrigerator for minimum 3 to 4 hours.
After chilling you may get a thick creamy layer over the basundi, strain with a
soup strainer with the help of spatula. Make sure to strain whole creamy layer
in basundi by rubbing spatula on the strainer.
Once cooled, transfer the basundi to a serving dish.
Garnish with saffron strands, charoli, chopped nuts, nutmeg powder and cardamom
powder.
You can serve it warm or chilled, depending on your preference.
Basundi is best enjoyed as a dessert after a hearty Indian meal or on festive
occasions. Even it can be served along with meal with Indian breads like puri,
roti etc. Serve it in small bowls or glasses to savour the rich and creamy
goodness.
Tips:
Be patient while simmering the milk; slow cooking is the
key to achieving the right consistency and flavour. You can adjust the
sweetness according to your taste by adding more or less sugar.
For a richer flavour, you can also add a few drops of rose water.
Store any leftovers in the refrigerator for up to 2-3 days.
Now you're ready to enjoy your homemade basundi with
condensed milk, a sweet and indulgent treat that's perfect for any special
occasion or whenever you're craving something creamy and delicious!
