Basundi Recipe | Basundi Sweet Recipe

Basundi is a thick and rich Indian dessert made with Evaporated Milk & Dry-Fruits. It’s a Pudding of reduced milk flavored with crushed dry fruits. It makes for a great make-ahead dessert.

Till about a month ago I hardly ever had spare milk after 4 members, tea, curd setting, etc. But lately, I have about 1 –1.5 liter spare every week. I think I need to reduce it. But after Diwali. Learn how to make rabri or khurchan here.

So keeping in the tradition of making Indian sweets for Diwali, I decided to use up this milk by making Rabri.

Rabri is a sweet made from evaporated milk and little dry fruits. Quite simple to put together.

It is similar to Basundi and Khurchan – the only difference is in the consistency. If it is thinner than Rabri but you still eat with a spoon it becomes Basundi and if it is thicker than Rabri and is lumpy, it becomes Khurchan.

Khurchan means scrapping from the vessel. The food that sticks to the side of the cooking vessel needs a bit of scraping and is thick. It is usually very slightly burnt. I love eating khurchan not just for sweets but for many other dishes like ‘Kadhi’.

Rabri is a simple dessert that is rich and tasty. Being a North Indian it has a special place for me as we are brought up on rich creamy sweets.

Wishing you a very Happy and Joyous Diwali with this yummy traditional sweet.

How to Make Basundi at Home?

Print Recipe

Basundi

A rich dessert made from evaporated or reduced milk. It is enriched with dry-fruits. It is perfect for cozy winters.

Prep Time10 minutes mins

Cook Time30 minutes mins

Total Time40 minutes mins

Course: Dessert

Cuisine: Indian, Vegetarian

Keyword: Quick & Easy

Servings: 6 people

Ingredients

• 1½ litre milk
• ¼ cup almond badam, slivered
• ¼ cup pistachio pista, slivered
• 1 tbsp raisin kismis
• ⅛ cup cashew nut slivered
• 5-6 green cardamom choti elaichi
• ¼+⅛ cup sugar granulated
• few strands saffron kesar

Instructions

• In a thick bottom vessel, boil milk on slow till it reduces to half. Continue to stir in between to avoid burning the milk.
• In the meanwhile, finely shop or crush all the dry fruits, except saffron. You can pulse twice also using the mixer jar.
• When the milk has reduced add all the crushed dry-fruits while stirring. Allow it to cook for another 1-2 minutes.
• Add sugar and give a complete boil. Add saffron threads. Remove from flame.
• Serve hot, warm or cold. I served chilled.

Notes

1. It thickens upon cooling, so if you do not like thick or rich, reduce the amount of cashew & pistachio by half.
2. If the consistency is thinner than Rabri, it is known as Basundi.
3. If the consistency is thicker than Rabri, it becomes Khurchan.