Basundi is a sweet Indian dessert made from sweetened milk, popular in Maharashtra, Bihar, Gujarat, and Karnataka. It contains sugar, cardamom, and almonds, with variations including saffron, whipping cream, and fruit rinds. It is made by boiling milk until thickened and reduced, then adding sugar and other ingredients. Half-and-half can be substituted for milk to prevent burning.
A traditional dish, basundi is a regional Indian dessert made from sweetened milk. Basundi is popular in the Indian regions of Maharashtra and Bihar, as well as Gujarat and Karnataka. A very sweet dish with a thick texture, the sugar content of basundi is variable and depends on the individual tastes of the cook. With just a few ingredients, this dish is simple to make at home but requires near-constant attention.
In addition to milk, basundi contains sugar, cardamom and almonds. Other nuts, such as cashews or charoli, are occasionally included. Nuts are never included whole and are always chopped or sliced. Saffron strands, lemon juice, and heavy whipping cream are also often added. Occasionally, a fruit flavoring may also be added.
To make basundi, milk is boiled in a thick-bottomed pan. While boiling, it is stirred constantly until thickened and reduced by half. Then the sugar – and lemon juice if using – are mixed and cooked until the sugar dissolves. Next, saffron and whipping cream are also mixed. Once thoroughly mixed, the basundi is removed from the heat and transferred to a serving bowl where the cardamom and walnuts are stirred into the mixture or arranged on top as a garnish.
Half-and-half can be combined or substituted for milk to reduce the chance of the milk burning or sticking to the bottom of the pan during cooking. This problem doesn’t seem to be evident in India and is more often a problem when cooking with milk in the US. Sweetened condensed milk can also be added when half-and-half is used to give a sweeter, creamier result.
Occasionally, variations may include a piece of fruit. Usually fruits with skins, such as tangerines, are used because a rind is created from their peels. Created by grating the skin of the fruit into a pulp-like result, rinds lend a heavily fruity flavor to a dish without adding the fruit itself.
The fruit variations of the basundi are made in the same way as the non-fruit versions of the dish except for the rind, and sometimes whole pieces of peel, which is generally included in the sweetened milk mixture. Sections of the desired fruit are also sometimes added as a side dish. The fruit pieces, however, can often be omitted entirely, so sometimes it’s just the fruity flavor that serves to tell the diner whether any fruit has been used.
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