Basundi is a cherished sweet treat originating from Gujarat and Maharashtra. To make this traditional dessert, milk is simmered until it thickens and becomes creamy after reducing. Crafting Basundi requires dedication and attention to detail because it’s quite a laborious process. However, in this recipe, I offer a faster method by using khoya (mawa) to make instant Basundi. I also share some tips inspired by the techniques used by traditional Indian sweet makers, called halwais, to ensure a perfect outcome when preparing Basundi at home. I encourage you to try this recipe; it’s sure to please your taste buds!
The key to making quick and delicious basundi at home are;
- Firstly, I always recommend using full cream milk for this recipe. Any skim or low-fat milk may take more time to achieve the same result. Also, using a heavy bottom pan helps to distribute the heat evenly, and the milk does not stick to the bottom.
- Secondly, adjust the amount of sugar based on the sweetness you prefer. Adding caramelized sugar will enhance the flavor of basundi. Also, I add some khoya (mawa) for a creamy and thick consistency in the basundi. You can use instant mawa from milk powder or condensed milk instead.
- Lastly, basundi can be served warm or chilled, but I personally prefer it chilled. Ideally, you can prepare it the previous day, refrigerate it overnight, and serve it chilled the next day.
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Recipe video
Basundi recipe | instant basundi recipe | how to make basundi
Ingredients
- 1 litre full fat milk
- 1 tbsp corn flour
- 1 tsp ghee
- 2 tbsp almond slits
- 2 tbsp cashews pieces
- 2 tbsp pistachio slits
- ½ cup or 100 grm sugar
- 1 cup or 100 grm khoya - mawa
- ½ tsp cardamom powder
Instructions
- In a pan, add some water and 1 litre of milk. Once the milk comes to a boil, start scraping the sides to remove the cream.
- Now, in a bowl, add 1 tbsp of corn flour and 4 tbsp of chilled milk. Dissolve the corn flour and add it into the boiling milk.
- Boil the milk for 3-4 minutes until it becomes slightly thick.
- Then, in a pan, add 1 tsp of ghee and add 2 tbsp of almond slits, 2 tbsp of cashew pieces, and 2 tbsp of pistachio slits. Roast on low flame and take out onto a plate. Keep it aside.
- Now, to prepare the caramelized sugar, take half a cup of sugar in a pan. Stir on low flame until the sugar dissolves. Continue to cook until the sugar turns golden brown. Caramelized sugar is ready.
- Next, add the basundi milk into the sugar and dissolve the sugar in it.
- Now, add 1 cup or 100 grams of mawa into the milk-sugar mixture and mix well until the mawa is dissolved in it.
- Then, pour the sugar-mawa mixture into the milk and mix well.
- Cook for 2 minutes until everything is well combined.
- Furthermore, add ½ tsp of cardamom powder and the roasted dry fruit slits. Mix well.
- Basundi is ready. Switch off the gas and transfer it into a bowl. Chill it before serving.
Notes
- Boil milk for only 5-7 minutes so that its water content will evaporate.
- Add only 1 tbsp of corn flour to thicken the milk.
- You can use milk powder or add malai (milk solids) to the milk to give it thickness.
- Roasting dry fruits in ghee enhances their flavor.
- Melt sugar on a low flame until it caramelizes.
- Instead of regular sugar, caramelized sugar enhances the taste of basundi.
- Mawa adds creaminess and thickness to basundi.
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