Basundi Recipe | How to Make Basundi ? Step by Step Guide!

Basundi recipe is that is mostly made at weddings, birthday parties or festivals. Basundi is an Indian dessert made from milk, khoya, milk powder, bread crumbs. Basundi recipe is a very simple sweet and easy recipe.

Basundi is thickened sweet yummy milk flavored with cardamom and dry fruits. You can also garnish basundi with dry fruits like Pista almonds and cashew, saffron stands. Do try it at home.

Preparation Time
– 10 Min
Cooking Time
– 45 Min
Total Time
– 55 Min
– 6 Serving
– Sweet
– Indian
  1. 2-liter milk, full cream
  2. 1 cup sugar
  3. ¼ tbsp. cardamom powder ( elaichi powder)
  4. 2 tbsp almond (chopped)
  5. 2 tbsp Pista and cashew (chopped)
  6. ¼ tbsp. saffron (Kesar)


  1. Firstly, in a thick pan or Kadai take the milk and heat it on medium flame.
  2. The milk when the cream begins to gather, stir well.
  3. Once the milk comes to a boil mix the upper cream well with milk.
  4. Repeat this procedure till the milk is reduced to half of its quantity.
  5. Stir well, milk doesn’t stick to the bottom.
  6. When milk reduced to half, add sugar as per your taste and mix well.
  7. Boil the milk for 10-15 minutes or until the milk thickened
  8. Turn off the gas and add cardamom powder and mix well.
  9. Add saffron ( soaked in milk for 15 minutes)
  10. Add dry fruits to garnish the basundi.
  11. Transfer this to a deep bowl and cool completely.
  12. You can serve basundi hot or cold too.
  13. Refrigerate basundi for at least 1 hour and serve.
  14. Refrigeration will thicken the consistency more.


  • Try to use a wide pan while making basundi so that the moisture in the milk evaporates quickly and cooks quickly.
  • Milk boil on medium heat only. If you boil milk on high heat, there is the possibility of spilling the milk out of the vessel.
  • When you have not more time you can use bread crumbs, khoya, milk powder, and condensed milk so that milk will thicken up quickly.
  • If you cook this on medium heat, then no need to pay much attention. Just stir at the intervals. So that the milk doesn’t stick to the bottom or gets overcooked.

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