BASUNDI – Indian Dessert


Basundi is a milk dessert prepared during festival seasons in India. It is simply made by thickening milk with Nutmeg and Saffron flavours with finely chopped nuts.



  • Serve as a dessert during Dinner parties.
  • Serve as a sweet during festival days.

AUTHOR : Dimple               CUISINE : South Indian
COURSE : Dessert                YIELD : 1-2 serving


  • Milk(full fat milk) – 2 Cups
  • Sugar – 2-4 Tbsp (depends on sweetness)
  • Cashew Nuts – 7
  • Almonds – 7
  • Pistachios – 10
  • Saffron – few strands
  • Nutmeg – a very small pinch


  1. Finely chop the cashews, almonds and pistachios.


  1. Add milk in a heavy bottom pan/kadai. Then place it on medium flame.
  2. When it starts boiling reduce the flame to low and keep stirring it in regular intervals.
  3. Always keep eye on the pan while cooking. Don’t let it burn at the bottom. Otherwise your recipe will give burnt smell.
  4. Milk will start to reduce in quantity. Scrap the sides of the pan while stirring.
  5. A thin cream like layer will form on the top of the milk. Mix that with milk.
  6. When milk is reduced to 1/3  of original quantity add sugar and stir well.
  7. Add Chopped nuts, Nutmeg powder and saffron strands.
  8. Simmer for 5 min and switch of the flame.


  • Use heavy bottom pan.
  • Use full fat whole milk.
  • Refrigerate basundi for 24 hours and serve it. It gets thick and the colour from saffron stands will come out nice.
  • You can soak saffron strands in warm milk and and add it.

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Step by Step Procedure with pictures :


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