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Print Recipe
 BASUNDI – Smooth Creamy Silky Dessert From Gujrat & Maharashtra
Course dessert
Cuisine gujarati
Prep Time 		20 minutes

Cook Time 		60 minutes
Servings
serving
Ingredients
Course dessert
Cuisine gujarati
Prep Time 20 minutes
Cook Time 60 minutes
Servings
serving
Ingredients
Instructions
  1. In a thick bottomed pan boil milk and simmer the flames till it is reduced to almost half. Keep stirring in regular intervals to avoid milk sticking to the pan. Make sure it doesn’t get burnt at the bottom.
  2. Now add condensed milk and keep stirring so that it doesn’t get burnt in the bottom.
  3. Crush the saffron strands in the milk. You will gradually see milk turning slightly cream in color. Keep stirring for 5-6 minutes. Scrap the malai formed from the sides of the pan. Now add sugar and whisk well till dissolved.
  4. Once the milk is thick and creamy, add chopped nuts and stir again for few minutes.
  5. You may now add powdered nuts (optional) and cardamom powder. Once it is thick and creamy turn off the flames and allow it to cool.
  6. Once cool, refrigerate it for an hour before serving. You will see basundi getting more thick now.
  7. Garnish it with chopped nuts, saffron strands and some dried rose petals.
Recipe Notes

Serve Chilled !!!

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