- 4 cups (1 liter) full-fat milk
- 5 tablespoon (75g) sugar
- 8-10 badam/almonds roughly chopped
- 8-10 pista/ pistachios roughly chopped
- 20-22 saffron strands
- ¼ teaspoon elachai/ cardamom powder
Steps In Making Basundi
- In a heavy bottom, pan adds milk and bring it to a boil over medium flame. Keep stirring it continuously to avoid it from sticking to the bottom of the pan.
- Keep scraping the sides of the pan, to remove the malai or cream, as we don’t want thick malai for basundi. The malai strands formed in basundi are thin unlike rabdi which is thick
- After 4-5 boils, add saffron strands and cardamom powder and let it cook for 7-8 minutes while stirring it continuously. Milk will change its color and get a nice cream-yellow color.
- After the milk has reduced to half add the dried fruits and sugar and cook for another 3-4 minutes. It will get a nice creamy texture, now switch off the flame. Do not overcook, as basundi will become thick once it cools down.
- Serve hot or cold.
- Can be stored in the refrigerator for up to 1 week.
- Always use full-fat milk for thick and creamy basundi.
- Never cook basundi on high flame else the milk will stick to the bottom and sides of the pan.