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Title: Basundi  
Author: World Heritage Encyclopedia
Language: English
Subject: Gujarati cuisine, Maharashtrian cuisine, List of Indian dishes, Vada (food), Murgh Musallam
Publisher: World Heritage Encyclopedia


Indian cheese dumpling in saffron
Course Dessert
Place of origin India
Region or state Gujarat, Maharashtra, Karnatka
Main ingredients Milk, sugar, cardamom, saffron
Cookbook: Basundi 

Basundi(बासुंदी) is an Indian dessert mostly in Maharashtra, Gujarat and Karnataka. It is a sweetened dense milk made by boiling milk on low heat until the milk is reduced by half. In North India, a similar dish goes by the name "rabri".

Heavy cream may be added during the boiling process to hasten the thickening process. Once reduced, a little sugar, cardamom, charoli and/or saffron are added. Industrially, only AMUL has so far launched Basundi in Tetra UHT Pack it can be poured, reheated or served chilled. Basundi is preserved well after sugar is added. Sugar develops some acidity over a period of time. If it is excessive then it can curdle the basundi. Some times after adding sugar one cooks it for some more time; this gives a nice pink color to basundi, as sugar is also cooked in milk turning into a light caramel. Before adding sugar, basundi is thick but after adding it becomes again fluid. Stirring well prevents from malai being formed on top and all guests (even late comers) can enjoy equally thick and plain basundi. Basundi is served chilled, often garnished with slices of almonds and pistachios.[1]

It is often made on Hindu festivals such as Kali Chaudas and Bhaubeej (Bhai Dooj).

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


This milk that is flavored with cardamom powder and saffron basundi varies as per the quantity of saffron.Add less for mild colour .[2] The addition of condensed milk gives a nice flavour and wealth to basundi.[3]


  1. ^ Dalal, Tarla. "Basundi ( Gujarati Recipe)". Retrieved 16 May 2012. 
  2. ^
  3. ^

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