Basundi is a traditional Gujarati dessert made from thickened milk. It is somewhat similar to *Rabri*, a famous North Indian sweet, though the cooking method sets them apart. If you are looking for a homemade dessert for the special occasion of Raksha Bandhan, Basundi is a perfect choice.

Gujarati Basundi Recipe
Basundi is made using thickened milk, sugar, and dry fruits; here is the recipe:

Ingredients
6-7 cups full-cream milk

1 cup sugar or 2-3 tablespoons honey

1/2 tablespoon cardamom powder

2 tablespoons almonds

2 tablespoons cashews

2 tablespoons pistachios

8-10 saffron strands

1/2 tablespoon cardamom powder

1 pinch nutmeg powder

Ingredients for Garnish
2 tablespoons slivered almonds

3-4 saffron strands

Method
Rinse a non-stick pan with water and place it on the stove.

Ensure the pan has a heavy bottom, as Basundi requires a long cooking time.

For a rich, thick consistency, use only full-cream milk.

Pour the milk into the pan and cook it on a low flame for at least 40-45 minutes.

Stir the milk occasionally with a spoon while it simmers. Also, keep scraping the milk solids that collect on the sides of the pan back into the mixture.

Be careful to ensure the milk does not boil over.

If the milk does not seem thick enough after 40 minutes, continue to boil it for a little longer.

Next, add sugar (to taste), 2 tablespoons each of almonds, cashews, and pistachios, and 8-10 saffron strands to the milk.

At this stage, also add 1/2 tablespoon cardamom powder and a pinch of nutmeg powder, and mix everything well. Now, transfer it to a bowl and set it aside to cool.

Once the Basundi has cooled to room temperature, place it in the refrigerator to chill.

After an hour, garnish it with 3–4 saffron strands and 2 tablespoons of slivered almonds.

Your Basundi is ready; serve it to your guests.

PC Social Media