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Basundi /Thickened Sweet Milk Dessert

Jyoti Behrani
This Basundi is a quick and easy recipe for thickened sweet milk flavored with some cardamom and saffron, topped with some dry fruits such as almonds, pistachios. 
5 from 2 votes
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Dessert
Cuisine Indian

Ingredients
  

  • 4 cans evaporated milk 12 oz can each
  • ½ - ¾ can condensed milk (as per tast 14 oz can
  • 1 teaspoon cardamom powder
  • Few strands of saffron
  • Handful of nuts for garnish slivered almonds, pistachios
  • ½ tablespoon of ghee to grease the inner pot of Instant Pot / pot

Instructions
 

Instructions for Instant Pot Cooking:

  • Grease the inner pot of Instant Pot with some ghee. Apply in the bottom and on the sides, half way. This will help prevent any milk sticking to the bottom.
  • Turn on Instant Pot to saute mode (normal). Add evaporated milk, condensed milk (I used around ½ can), cardamom powder, few strands of saffron, mix well. Bring the mixture to a rolling boil, stirring constantly to avoid any milk sticking to the bottom of the pot.
  • OPTION A :: Continue cooking on saute mode for about 20-25 min, or until the desired consistency of basundi is achieved.
    OPTION B :: Switch to slow cook mode for 2 hrs. After 2 hrs check the consistency if desired continue to cook on slow cook mode or switch to saute mode and finish it.
  • Add some nuts. Basundi can be served warm or cold. Enjoy!!

Instructions for Stove Top Cooking:

  • Grease the pot with some ghee. Apply in the bottom and on the sides, half way. This will help prevent any milk sticking to the bottom.
  • Turn on heat. Add evaporated milk, condensed milk (I used around ½ can), cardamom powder, few strands of saffron, mix well. Bring the mixture to a rolling boil, stirring constantly to avoid any milk sticking to the bottom of the pot.
  • Reduce the heat to low. Continue to cook for about 20-25 min, or until the desired consistency of basundi is achieved. Keep stirring occasionally to avoid any milk sticking to the bottom.
  • Add some nuts. Basundi can be served warm or cold. Enjoy!!

Notes

  1. Applying ghee to the inner pot of Instant Pot/pot helps prevent the sticking of milk to the bottom of the pot.
  2. While making basundi on a stove top, use a heavy wide bottom pot. Make sure the size of the pot is twice bigger, to avoid any spills.
  3. Adjust the sweetness as per taste, you can always add more condensed milk later.
    Sugar may also be substituted in place of condensed milk.
  4. Cook the milk to a desired consistency. If milk is reduced to half, you get basundi. If milk is reduced to a fourth, resulting in rabri/rabdi.
  5. Basundi thickens upon refrigeration. So does rabri/rabdi.

Disclaimer

Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

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