What is Basundi
Don’t you agree that nearly every Indian has a sweet tooth? No wonder we have so many varieties of desserts in our cuisine.
Talking about desserts, dairy is a key ingredient in most Indian desserts. It is very difficult to imagine Indian sweets without milk, ghee, paneer, or khoya.
Most traditional desserts call for some kind of dairy and I feel they help bring out the true flavors of the sweet dish.
Basundi is one such milk-based Gujarati dessert that’s also made in Maharashtra and Karnataka.
![](https://gitadini.com/wp-content/uploads/2021/04/Rose-Basundi-2-933x1400.jpg)
It’s made by cooking the milk till it becomes thick, rich and creamy. It’s then sweetened with sugar.
This milk pudding recipe is very simple and easy to make but a bit time-consuming when made on the stovetop.
Adding rose flavored syrup to this traditional dessert makes it more refreshing and visually appetizing.
Basundi – A Milk based Indian Dessert
Course: DessertCuisine: IndianDifficulty: Medium4
servings10
minutes30
minutesUse a wide mouth, thick bottomed pan for this recipe. I have used the GitaDini 2-Quart Medium Saucepan.
Ingredients
2 cups creamer/evaporated milk/whipping cream
2 cups milk
½ cup sugar
2-3 tbsp rose milk powder/rose syrup
1/2 tbsp rose water
fried nuts like almonds and pistachios for garnish
Directions
- Pour the creamer or evaporated milk or whipping cream into the pan.
- Then pour the full-fat milk.
- Mix and bring to a boil. Keep stirring at regular intervals and scraping the sides of the pan to avoid scorching. Keep cooking until the mixture reduces by half.
- Then add the sugar, rose powder/syrup, and rose water to the pan. Continue to cook it till the mixture thickens.
- The consistency you’re looking for is that of a thick milkshake
Serving suggestions
- You can serve this Basundi hot or cold.
- Fry the nuts in ghee and pour them over the Rose Basundi to give the dish an enhanced flavor.
- Either serve them in individual cups or bowls or along with Puris.
- It’s the perfect dessert to make on festive or happy occasions or during the holidays.
Useful Tips
- For rose flavor, you can also add rose syrup instead of rose milk powder. If doing so, adjust the quantity of sugar as it’s already sweet.
- Cardamom powder, nutmeg, and saffron can also be added to give the dish a more aromatic flavor.
- Adding condensed milk instead of sugar will help reduce the cooking time as it will help thicken the milk quickly
- Basundi will continue to thicken as it cools. So do not cook it longer than required.
- You can add some fruits like pineapple, raspberries, and strawberries towards the end, to cut the sweetness with some tart flavor.
- You can add some fruits like pineapple, raspberries, and strawberries towards the end, to cut the sweetness with some tart flavor.
- This dessert can be made ahead of time and stored in the fridge for 4-5 days. You can also freeze it.
- You can easily make this vegan by using dairy-free milk and creamer.
![](https://gitadini.com/wp-content/uploads/2021/04/Rose-Basundi-24-1-933x1400.jpg)
![](https://gitadini.com/wp-content/uploads/2021/04/Priya-Portrait.jpg)
This recipe has been created by our Guest blogger Priya Lakshminarayan, who runs the food blog Cookilicious. Her recipes always tell a story that is simple, easy to follow and has a tasty soul. Join her in her kitchen and let her take you on a gastronomical journey. Vegetarian & vegan cooking is so much fun!
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