28 Mar


Basoondi is a rich Indian sweet. Basoondi is basically thickened milk flavored with saffron or fruits or nuts. Normally served chilled and garnished with various nuts and seeds. Since basoondi is highly rich in calories, it is normally a festive treat. Basoondi has a thicker consistency than rabdi.
Makes: 1 – 2 servings


Whole / Skimmed Milk 4 cups
Pistachios 5
Almonds 3
Charoli 1 tsp
Saffron few strands
Sugar 1/2 cup

Method of preparation:

Soak pistachios and almonds in warm water for few minutes.
Peel the soaked nuts and thinly slice them.
Wash charoli / sunflower seeds and keep aside.
Soak saffron in a tbsp of milk for a minute.

Boil milk in a heavy bottomed vessel on medium – low flame until it reduces to half and coats the back of the spoon. Keep stirring during the process to avoid scorching.
Stir in sugar, saffron milk and let the sugar melt completely.

Remove from heat and chill the thickened milk.
Garnish chilled basoondi with charoli, sliced pistachios and almonds and serve.
Notes: Make sure to stir the milk frequently to not burn it.

Suggestions:Basoondi is thin – leave on low flame for few more minutes till it becomes thick.
Variations: Basoondi can be flavored in various ways. Variations include sitaphal basoondi which is made with custard apple, rose basoondi made with rose essence and rose petals, pineapple basoondi, orange basoondi, anjeer basoondi, pista basoondi and various basoondi made with combination of nuts. Sometimes almond paste is added to basoondi to give it a nice texture.
Other Names: Basundi, Basundhi, Kesar Pista Basoondi, Kesar Basoondi.

8 Responses to “Basoondi”

  1. Nags March 28, 2009 at 5:19 pm #

    Oooh! I love Basoondi but the version my aunt makes is much thicker!

    • anusharaji March 29, 2009 at 10:20 pm #

      its thicker than it looks but should have made it little thicker

  2. Pammu March 29, 2009 at 1:00 am #

    Hi Raji,

    May I know what camera you use?

    • anusharaji March 29, 2009 at 10:19 pm #

      my 2 year old D200 🙂

  3. pooja March 29, 2009 at 5:05 pm #

    Basundi is looking delicious…

  4. Jayasree August 9, 2009 at 2:41 am #

    I think, cream which forms during boiling, should be collected or seperated and should be finally added with thickened that we get think basundhi

  5. SHRUTI BROWN February 16, 2011 at 1:24 pm #


  6. venecia August 3, 2011 at 3:36 am #

    i jst lov baundi yummmmmmmmmmmmm

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: