Dry Fruit Basundi | Traditional Basundi

Dry Fruit Basundi | Traditional Basundi is a very popular and delicious dessert made in Gujarat and Maharashtra. It has the most creamy texture due to slow cooking milk for hours. A variety of dry fruits are added to give the creamy dessert a lovely texture. This is one of the easiest desserts to make for any festive season 🙂

Always ensure that Dry Fruit Basundi | Traditional Basundi is made in a large, heavy-bottomed pan or vessel. This is because the milk is cooked on a low flame for a very long time to reduce and thicken it. If the pan or the vessel is too thin at its base, chances are that the milk will stick to the base and turn bitter. So it is essential you keep stirring the milk as it thickens.

We enjoy this Dry Fruit Basundi | Traditional Basundi chilled, so whenever I make it, I make it at least 3-4 hours ahead of serving, chill it in little earthen bowls and serve them with a generous topping of more chopped nuts and some strands of saffron. They not only look so pretty but the aroma is absolutely inviting!! The fragrance of traditional earthenware adds to the fragrance of this delightful dessert 🙂

These days, many people prefer to make the Dry Fruit Basundi | Traditional Basundi with sweetened condensed milk as opposed to slow cooking the milk to reduce it until thick and creamy. It tastes very yummy too however, I personally find it a tad bit too sweet and overwhelming for my tastebuds. Hence, I prefer the traditional method, I set the pot with the milk to boil while I potter around my kitchen doing my chores and this delicious dessert basically takes care of itself, albeit an occasional stir from me 🙂

If you are looking to try some more quick and lip-smacking goodies for the festive season, I’ll share some links here!

Kaju Katli 
Besan Ladoo
Instant Chakli 
Khasti Mathri
Shankarpali
Ghee Mysore Pak
Instant Doodh Peda
Instant Coconut Burfi

Now let’s get on with today’s yummy recipe!

Before you add the milk, rinse the heavy bottom pan with water. Do not wipe the water off, this is done so that the milk doesn’t touch the hot pan directly while it reduces.

Add milk to the pan. Keep the flame high. Do not stir now, bring the milk to a boil. It will take 10 minutes approximately.

Once the milk comes to a boil, stir it occasionally and let it boil on low flame. Let it cook away for about 30 minutes, keep stirring a few times in between.

Then add the sugar, stirring well allow the milk to cook away, and reduce for another 20-25 minutes.

Then add the nutmeg powder, cardamom powder, sliced almonds, sliced pistachios, chironji, and chopped cashews. Also, add a few strands of saffron. Mix well and let the milk boil for another 5 minutes.

Turn off the flame, let the Basundi come to room temperature, refrigerate it for 2-3 hours. Garnish and serve.

Print

Dry Fruit Basundi | Traditional Basundi

Dry Fruit Basundi | Traditional Basundi is popularly made in Maharashtra & Gujarat by slow cooking milk & adding dry fruits for adding flavor & texture. Serve this Basundi chilled and enjoy it 🙂 

Course Dessert

Cuisine Gujarati, Indian, Maharashtrian

Prep Time 5 minutes

Cook Time 1 hour 15 minutes

Total Time 1 hour 20 minutes

Servings 6 servings

Author Shreya Ashish Tiwari

Ingredients

• 7 cups full fat milk
• 1/2 cup + 2 tbsp sugar
• 1/8 tsp nutmeg powder
• 1/2 tsp cardamom powder
• 3/4 cup approx. chopped almonds, chopped pistachios, chopped cashews and chironji

Instructions

1. Before you add the milk, rinse the heavy bottom pan with water. Do not wipe the water off, this is done so that the milk doesn't touch the hot pan directly while it reduces.

2. Add milk to the pan. Keep the flame high. Do not stir now, bring the milk to a boil. It will take 10 minutes approximately. 

3. Once the milk comes to a boil, stir it occasionally and let it boil on low flame. Let it cook away for about 30 minutes, keep stirring a few times in between. 
   

4. Then add the sugar, stirring well allow the milk to cook away, and reduce for another 20-25 minutes. 

5. Then add the nutmeg powder, cardamom powder, sliced almonds, sliced pistachios, chironji, and chopped cashews. Also, add a few strands of saffron. Mix well and let the milk boil for another 5 minutes. 
   

6. Turn off the flame, let the Basundi come to room temperature, refrigerate it for 2-3 hours. Garnish and serve. 
   

Love,
Shreya

Pin it here for later?!