A simple yet delicious traditional Maharashtrian sweet, Basundi, is so easy to make and needs so less ingredients that you can make it any time you please. This rich Indian dessert is nothing but sweet milk that’s thickened to a point where it turns utterly creamy and luscious.

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Perfect to serve as a sweet during any festival like Gudi Padwa, Ganpati, Holi, Dusshera or Diwali, this Maharashtrian Basundi recipe is flavoured with green cardamom and is ideal during fasting days of Navratri too. This authentic Basundi recipe is a sheer joy to eat on its own or with some hot puris. Check out a quick video of Kesar Basundi Mithai below.

Quick, easy to follow video with step-by-step instructions of how to make Basundi:

Although easy to make, this Recipe of Basundi does involve a time-consuming process of simmering the milk whilst stirring intermittently to avoid it from sticking to the bottom and burning. But with its luscious taste this easy Indian sweet is sure to impress your guests and family members, so it’s well worth the effort you put in.

Basundi versus Rabdi

Basundi sweet is a traditional dish mainly from the western states of India like Maharashtra and Gujarat. Although it has got nearly the same ingredients as ,,Rabdi / Rabri (North Indian Sweet) it should not be confused with this sweet, as the taste and texture varies.

Milk Basundi has a smoother flowing consistency and small grains of cream / malai in it while ,,Rabdi, has a thicker, more porridge like consistency. ,,Lachedar Rabdi, along with being thicker, also has Lachas (long strands of gathered cream) in it.

When making Basundi recipe at home, layer of cream formed on top of milk is stirred and mixed into the milk, but when making ,,Lachedar Rabri, layers of cream on top of milk are collected on sides of the pan and scraped off in form of long strands and combined with milk only after milk has reduced down.

For making Basundi sweet milk is reduced down to half its original volume but to make ,,Rabri, milk is reduced down even further to one-third its original volume so that it has an even thicker consistency.

Basundi can be enjoyed on its own or with some pooris or can be a part of a meal or a sweet dish in a thali during special occasions and festivals like Gudi Padwa. ,,Rabdi, can also be enjoyed on its own but is many times served on top of ,,Malpua / Malpoa, as a decadent sweet during festival of Holi or as an indulgent treat on special occasions.

Only use Full Fat Whole Milk to make Basundi

Basundi gets is moreish texture from the cream present in the milk, so always use full fat whole milk to make this Maharashtrian Padarth (recipe). Do not use semi-skimmed or skimmed milk or the taste and texture of Basundi won’t be right.

Use a wide, heavy bottom or non-stick pan/kadai if possible. Milk will reduce down quickly in a wide pan and heavy bottom or non-stick coating will help prevent milk from quickly sticking and burning. 

Keep scraping the sides and bottom of the pan intermittently or milk might stick and burn and taste awful. Use low heat only so that a layer of cream forms on the top which can be stirred and mixed into the milk to give Basundi its unique texture.

 Add sugar only after milk has reduced to half its original volume.

Add green cardamom (Elaichi) powder to milk only after switching off the heat so that it maintains its flavour.

Basundi can be enjoyed hot or cold, but I personally like it when it’s completely chilled as it becomes even thicker and tastes richer after it cools down.

Making Basundi is also a great way to use up large amounts of leftover milk.

This rich creamy Basundi with its unique flavour and texture can not just be enjoyed during festivals but also during special occasions like birthday parties, get-togethers, and anniversaries as it can be made well in advance and refrigerated. Give it a try today….

Check out the Recipe Card and Step-by-Step Instructions with Photos below.

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Recipe Card for Basundi Sweet:

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Step-by-step instructions with photos for Maharashtrian Basundi:

• In a wide, heavy bottom or non-stick pan/kadai add milk.

• L,et it come to a boil on low setting whilst stirring occasionally.

• Continue to simmer and reduce the milk down whilst stirring and scraping the bottom and sides intermittently. Take care and make sure it does not stick to the bottom of the pan and burn.

• Each time a layer of cream is formed on top of the milk, stir and mix it in.

• After milk thickens and reduces to around half the quantity add Saffron (Kesar) and Sugar.

• K,eep stirring and mixing from the bottom of the pan for another 5 mins.

• Then switch off the heat and add Green Cardamom (Elaichi) Powder, Almonds (Badam), Pistachios (Pista), Cashew Nuts (Kaju) and mix well.

• L,et it cool down to room temperature.

• After it has come to room temperature, transfer to a bowl, cover and keep in refrigerator till it has chilled completely.

• Luscious, creamy Basundi is ready after it has chilled.

• Serve cold and Enjoy!

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