What is ‘Basundi’?
Basundi is a rich, creamy Indian drink. The full-fat milk is simmered over low heat to form a thick creamy texture. Later, it is flavored with saffron, cardamom powder, nutmeg, and dry fruits. There is no gluten/starch in Basundi. It is a popular festive drink in Gujarat, Maharashtra, and Karnataka. Basundi is always part of festive thali meals or grand feasts. On certain Indian festivals like Holi, Diwali, Raksha Bandhan, Gudi Padwa, or Teej, it is considered a good omen to make Basundi. Every family has its version of the Basundi recipe. Difference between Basundi & Rabri The rabri is a North Indian milk pudding with a thick texture. Whereas Basundi is a Western and South Indian sweet drink cum dessert. The ingredients to make both sweets are the same, but the taste and textures differ. Reasons to LOVE Basundi
gluten-free, easy to prepare and servea refreshing dessert cum drinkflavorsome and aromaticmake ahead recipe
Ingredients Required
For this classic Basundi recipe, you need a handful of staple ingredients. Milk: Use full-fat milk for a rich and creamy Basundi. Sugar: Granulated white sugar is used in this Basundi recipe. Saffron: It gives the drink a golden color, intense aroma, and sweet taste. Saffron is an essential ingredient. Cardamom Powder: Elaichi (green cardamom powder) gives a sweet aroma and taste. Nutmeg Powder: A dash of it gives an earthy and spicy taste. Nuts: Almonds and pistachio are the best friends of a Basundi. You can skip adding nuts if you are allergic. Additional Ingredients: Rosewater, rose petals, chironji, or kewra water are a few optional ingredients you can add to a Basundi.
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Serving Suggestion
A Basundi is best-served chilled in earthen pots (mitti ke kulhad). I prefer making it a day before serving and chilling it in the refrigerator overnight. Suppose you are not keen on serving it chilled. Serve Basundi at room temperature. Basundi Recipe comes under the category of Indian desserts. But it is often served as a drink with Indian thali meals. Basundi is also enjoyed with piping hot puri for breakfast in a few places. Store the leftover Basundi in an airtight container in the refrigerator for 3 – 5 days. No need to reheat. Serve at room temperature or cold.
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