Desserts
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Basundi Recipe | Basundi Sweet Recipe

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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.

Basundi Sweet served in a traditional bowl garnished with pistachios and almonds

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.

Close-up of creamy Basundi with saffron threads on top

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’.

A bowl of chilled Basundi with a sprinkle of cardamom powder

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.

Chilled Basundi in a small bowl, ready to serve

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

How to Make Basundi at Home?

Close-up of creamy Basundi with saffron threads on top
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
Cook Time30 minutes
Total Time40 minutes
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.