Photo: Sumit Surai · CC BY-SA 3.0 · Wikimedia Commons

Maharashtra · Dessert

Basundi

Slow-cooked thickened sweetened milk, saffron-gold and fragrant with cardamom — Maharashtra's version of the pan-Indian rabdi/rabri, but distinctly lighter in texture. The milk is simmered uncovered for hours until reduced to one-third its volume, developing a slightly grainy, creamy consistency from the malai (cream) skins that form and are stirred back in. Served chilled at festivals and served warm with piping-hot puris.

🧺 Ingredients

• 1.5 litres (6 cups) full-fat buffalo milk (or full-fat cow milk)
• ½ cup (100 g) sugar (adjust to taste)
• 30 strands saffron (kesar), crushed
• 3 tbsp warm milk (for saffron)
• 1 tsp cardamom powder (6 pods)
• 2 tbsp pistachios, blanched and slivered
• 2 tbsp almonds, blanched and slivered
• 1 tbsp charoli (chironji) seeds
• Stir every 5–6 minutes without fail — the layer at the bottom scorches quickly on low heat
• Add 1 tbsp condensed milk at the end for extra richness if desired

👩‍🍳 How to make Basundi

1. Crush saffron strands.
2. Soak in 3 tbsp warm milk for 15 minutes.
3. Set aside.
4. Pour milk into a wide heavy-bottomed pan (steel or non-stick).
5. Bring to a boil over high heat, stirring occasionally.
6. Once boiling, reduce to low-medium heat (gas at about ⅓ flame).
7. Keep the milk at a constant gentle simmer — small bubbles around the edges, not a rolling boil.
8. Every 5–6 minutes, stir from the bottom to prevent scorching and scrape the malai skin that forms on the surface back into the milk with a flat spatula.
9. This repeated folding of cream skins creates the characteristic layered texture.
10. Continue for 60–75 minutes until milk reduces to approximately one-third of original volume (~500 ml).
11. Visual cue: the milk will be noticeably thicker and coat the spoon; when you draw a line with your finger on the spoon, it should hold for 3–4 seconds.
12. Add sugar to reduced milk.
13. Stir over low heat for 5 minutes until sugar fully dissolves.
14. Add bloomed saffron, cardamom powder.
15. Stir well.
16. The colour will turn from white to pale golden-orange.
17. Taste and adjust sugar.
18. Remove from heat.

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