Basundi is an Indian sweet mostly popular in Gujarat, Maharashtra and in some parts of Karnataka.

It is a sweetened condensed milk made by boiling milk on low heat until the milk is reduced by half.

It is a traditional dessert that is made during the festivals like Diwali, Bhai dooj, gudi padwa and also on special occasions.

It is an easy to make dessert but a little time consuming.

Different styles of basundi are also prepared, such as sitaphal (custard apple) basundi and angoor basundi (basundi with smaller kinds of rasgullas).

In North India, a similar dish goes by the name rabri, however the texture and consistency is different from basundi. Basundi is served chilled, often garnished with slices of almonds and pistachios to give it a nice crunch.

Basundi can be served with pooris.

  Recipe Servings: 4
  Cooking time: 45 Minutes


  • Milk - 1 litre
  • Sugar - 1/4 cup
  • Saffron (powder or crush) - 1 pinch
  • Cardamom Powder - 1/4 tsp
  • Almonds (chopped) - 5-6
  • Cashew Nuts (chopped) - 5-6
  • Pistachios  (chopped) - 5-6


  • Take milk in a thick bottomed saucepan. Bring it to boil while stirring occasionally.

  • As its starts boiling reduce the heat to medium flame. Keep stirring occasionally and make sure milk doesn't stick to the bottom.

  • While simmering the milk you will see a thin layer/film of cream on the top. Mix it properly with the milk. It gives grainy texture to basundi.

  • Keep on boiling the milk on low flame for 35 minutes or till milk reduces.

  • Now add sugar, cardamom powder, chopped cashew nuts, almonds and pistachios.

  • Mix it well and let it summer for 5 minutes and switch off the flame.

  • Transfer basundi into a serving bowl and refrigerate.

  • Serve chilled basundi and garnish with few dry fruits.