Basundi-Creamy Milk Pudding
Basundhi is one of my and my Husband’s favorite sweets. We love  Adayar Anadha Bhavan’s Basundhi to the core. It used to be my favorite place to eat basundhi in Chennai. But luckily, after marriage I came to know that its my husband’s favorite too. But after moving to U.S we really missed it.  My elder sister used to make great basundhi, So I decided to make this at home and surprised my husband. You know what, it actually became  a sooper dooper hit and he loved it very much. A big thanks to my sister for sharing this recipe with me.
Ingredients:
- Milk : 2 litres (I used 2% Milk)
- Condensed Milk: 1 can
- Pistachios : 4 tbsp
- cardamom : 1 1/2tbsp (Preseed)
- Sugar : 1/2 cup
Method Of Preparation:
- Boil the milk in a thick  wide bottomed vessel.
- Heat the milk in low flame ( If you are using an electric stove, the milk would easily stick to the bottom of vessel, so boil it in low flame) by stirring it continuosly. After some time let’s say the milk is reduced to 25% add the condensed milk and sugar.
- After some time you will see thick layers of cream forming on top. Â
- Collect some of the cream layers and put it in a bowl separately.
- Keep stirring the milk by pushing the layers to the side.Â
- When the milk is reduced to 50 to 60% add the cardamoms and the collected cream layers and mix them gently ( Don’t break the cream layers).
- Finally garnish it with pistachios and a little saffron on top.Â
- Serve it chilled 🙂
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That looks awesome… It does take a long time for the milk to boil down doesn’t it? Especially skim milk…
I love basundhi too. Its definitely worth the long time of stirring. Looks very delectable.
I love basundi too. I remember the hotels I had it at Bangalore added some sort of soaked seeds to basundi. They had a nice flavour, and provided some texture to the basundi as well..not sure what that is!
What you have made looks excellent!
looing delicious :). I never had this so far. But by ingredients sounds like kheer.
it sounds a lot like kheer and seems easy to make too.. will make it someday, and i tried ur bakhlawa and it turned out really well.. thanks for the wonderful recipe 🙂
tht sure looks good with all the dry fruit. nice recipe
First time to this lovely blog through Blog catalogue…
Basundi has always been my fav dessert…
Urs look perfect and rich and irresistible…
Oh I love the idea of this, especially all that bit of cream that is skimmed off and then added back. Yum!
Looks yummy..Going to make it soon 🙂
Hi, im new to this blog, and read thru some of your recipes. They all look great and am sure they taste great too!
Will definitely start trying it all one by one.
Keep up your good work 🙂
Hi, I love your recipe. I have been searching online for the kind we used to have in Chennai and this is the first recipe that mentions having the cream layer intact. I had recently made something similar and wanted to check if this is the way it’s done. I did very much like yours except for the condensed milk and pista. I added sugar and saffron and it came out good. Next time I’ll try adding the condensed milk. Thanks for the delicious post!
i tried this, but came little bit sticky. i dont know the reason. can u please help me?
Hi Karthika, Make sure you don’t over boil the milk and try reducing the amount of condensed milk. But the consistency is totally depends on how you boil the milk. Hope this helps for you.
thanks shriya. let me try once again.
When should we add sugar in this recipe?
I tried it out and it came out awesome!!
thanks for such a wonderful recipe…
I have such great memories with my grandpa related to this sweet…
Thanks once again!
Hi looks delicious..could yo pls specify the quantity of condensed milk used in terms of ml