Basundi Recipe – Creamy, Dreamy Indian Dessert (Ready in 30 Mins!)
Some sweets just stick with you, you know?
Basundi is one of them for me — that rich, creamy, slightly nutty milk dessert you always look forward to at weddings, family gatherings, or even just a random Sunday when someone’s feeling fancy.
The good news?
You don't need hours anymore to make it.
Let me show you how I make an easy, homemade Basundi that’s just as dreamy — and ready in under 30 minutes!
So, What Exactly is Basundi?
Basundi is a tasty and beautiful, slow-cooked milk dessert from Maharashtra and Gujarat.
It’s made by simmering full-fat milk until it thickens, sweetening it, and flavoring with cardamom, saffron, and a handful of crunchy nuts.
It’s a bit like Rabri’s lighter cousin — less heavy, more flowy, still so indulgent that one bowl is never enough.
(Not that I’ve ever stopped at one. Just saying.)
Traditional recipes call for hours of patience.
But honestly?
When sweet cravings hit, who's waiting for three hours?
I’m using sweetened condensed milk — saves time, keeps all the flavor.
Why You’ll Want to Make This
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Quick and easy — because good things shouldn’t take forever.
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Rich but not heavy — perfect end to a big meal.
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Customizable — hot, warm, chilled, you pick.
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Perfect for festivals — or even those days when you just need a hug in a bowl.
Here’s What You’ll Need
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½ can sweetened condensed milk (around 200 grams)
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2 cups full-fat milk (don't even think of low-fat, okay?)
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A handful of chopped nuts – almonds, cashews, pistachios
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A pinch of saffron strands – optional but dreamy
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½ teaspoon cardamom powder
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A tiny pinch of nutmeg powder – trust me, it matters
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Chironji seeds (charoli) – if you can find them
Tiny tip: Chironji adds this amazing bite, but if you can't find it, no stress. Double up the nuts!
How To Make Basundi (In Real Life, Not A Textbook)
1. Mix and Match
First, grab a heavy-bottomed pan — trust me, don’t skip this.
Pour in your sweetened condensed milk and whole milk.
Whisk it like you mean it until you don’t see any patches of condensed milk stuck at the bottom.
(I learned this the hard way. Scraping burnt milk is no one’s idea of a good time.)
2. Slow Dance on the Stove
Place the pan on low heat.
Let it come to a gentle boil.
And here's the only real "hard" part: stir it now and then.
Not every 2 seconds.
Every few minutes is enough.
Scrape the sides too — that thickened milk clinging there? That’s flavor gold.
And while you’re stirring, maybe sneak a whiff.
The smell of simmering milk, cardamom, and ghee is criminally underrated.
3. Chop Nuts, Daydream, Stir Again
While the milk does its slow magic, quickly chop your almonds, cashews, pistachios.
(Or, you know, snack on a few. Cook’s privilege.)
4. Bring It All Together
After about 20–25 minutes, your milk should be slightly thick — like a creamy sauce.
Now, toss in the chopped nuts, saffron strands if you’re feeling fancy, cardamom powder, nutmeg, and those lovely chironji seeds if you have them.
Give it a gentle stir.
Let it simmer just one more minute.
And you're done.
Like, that's it.
A Few Secrets That Make It Better
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Use full-fat milk — don’t argue, just trust.
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Don’t multitask while cooking. Milk is sneaky. You’ll turn around for one WhatsApp message and — boom — it’s everywhere.
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Taste before serving — if you find it super sweet, just loosen it with a bit more hot milk.
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Serve how you like — some days you want warm Basundi, some days cold straight from the fridge.
Honestly, I love it cold, late at night, standing near the fridge door.
How to Serve Basundi
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Hot and cozy: right after cooking, especially in winters.
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Chilled and creamy: after refrigerating for a few hours.
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With puri: for that indulgent, "I don't care about calories today" kind of meal.
Decorate with a few extra nuts or saffron threads if you want to impress your family.
Or just eat it straight from the bowl. I’m not judging.
Before You Go...
If you're putting together a real festive meal, you have to try our Mr. Desi Sambar Podi, Idli Podi, Ellu Podi, and Paruppu Podi.
All the homemade flavors you miss — packed and ready for your kitchen.
And hey, if you're also making a full South Indian spread, don't forget the chutneys!
Our Mint Chutney and Onion Chutney recipes make everything 10x better.