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Dry Fruit Basundi | Traditional Basundi

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.