2 years ago

An easy-to-make milk dessert gripped with the flavor of saffron, Chironji, cashew, almonds, and pistachios. Basundi is a dessert commonly made in Maharashtra, Gujarat, and Karnataka.

Nutritional Advantages of Basundi

  • Milk provides daily allowance of protein and Calcium.
  • Almonds are rich in B complex vitamins such as Vitamin B1, Vitamin B3, Thiamine, Niacin and Folate which plays an important role in brain development.

Region: Maharashtra/ Gujrat

Nature: Dessert

Cuisine: Indian

Prep Time: 10 Min

Cook Time: 45 Min

Total Time: 55 Min

Serves: 04

Main Ingredients:



Full fat milk

1 liter


½ cup

Cardamom powder

½ tsp

Cashew / kaju

2 tbsp


2 tbsp


2 tbsp


2 tbsp


¼ tsp

Rose petals (Optional)

for garnish

Main Methods:

  1. Soak saffron in ½ cup hot milk, keep aside.

  2. Chop or crush coarsely, cashew, almonds and pistachios.

  3. Mix all dry fruit in a bowl with Chironji and keep it aside.

  4. Put milk to boil in a large deep pan and stirring occasionally to avoid sticking to the bottom.

  5. When it starts boiling, reduce heat and let it simmer.

  6. Stir frequently, till milk is reduced to almost 2/3 in volume.

  7. Add all dry fruits, sugar and saffron to boiling milk.

  8. Boil further till the milk thickens completely to the ½ of the volume.

  9. Take off from the fire and let it cool a little

  10. Pour into a large serving bowl.

  11. Allow to cool completely, chill in refrigerator for 4-5 hours.

  12. To avoid a layer forming on the surface, stir frequently while cooling.

  13. Serve chilled in individual cups with rose petal to decorate on top, if desired.

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