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# Basundi Recipe
| | |
| -------------- | ---------- |
| **Prep time** | 5 min |
| **Cook time** | 40 min |
| **Total time** | 45 min |
| **Serves** | 6 servings |
Per servings.
| Nutrient | Amount |
| ------------- | -------- |
| Calories | 207 kcal |
| Carbohydrates | 21 g |
| Protein | 9 g |
| Fat | 10 g |
| Saturated fat | 5 g |
| Cholesterol | 31 mg |
| Sodium | 98 mg |
| Potassium | 413 mg |
| Fiber | 0.5 g |
| Sugar | 21 g |
| Vitamin A | 418 IU |
| Vitamin C | 0.03 mg |
| Calcium | 327 mg |
| Iron | 0.2 mg |
## About
It is a popular traditional milk-based dessert recipe from the Maharashtra and North Karnataka region but is enjoyed across various states. **Milk Basundi Sweet** is known for its rich, creamy, and satisfying sweet taste and hence it is served as a dessert after lunch and dinner meal. It is prepared by reducing the milk in a slow steady process with optional sugar added for extra sweetness and creaminess. It can be served as it is but can also be used as a topping for Indian sweets.
There are many different ways to make this traditional **Milk Basundi Recipe**. The traditional way is to make it by reducing the full cream milk by boiling it in a slow cooking method. Once the milk evaporates, it is topped with sugar, kesar strands, and roughly chopped dry fruits. The other way is to make it instant with khoya or mawa. It can also be made with milk powder, too. This would give the same consistency but may not achieve the same taste.
## Ingredients
* 100 grams khova / mava *(crumbled)*
* 1½ litre milk
* 2 tbsp kesar milk
* ¼ cup sugar
* ½ tsp cardamom powder
* 2 tbsp almonds & badam *(chopped)*
## Instructions
1. Firstly, crumble 100 grams khova and keep it aside. If you are not having access to mawa then you can use ½ cup milk powder.
2. In a large kadai, take 1½ litre milk and get to a boil by stirring in between.
3. Add 2 tbsp kesar milk and mix well.
4. Boil for 5 minutes, or until the milk thickens slightly.
5. Once the milk reduces, add crumbled khova and mix well.
6. Continue to boil for 5 minutes or until the milk thickens.
7. Further, add ¼ cup sugar and get to a boil. Make sure the sugar is dissolved and cooked well.
8. Now add ½ tsp cardamom powder, 2 tbsp almonds & badam. Mix well.
9. Cool the milk slightly before serving. The basundi will thicken once cooled.
10. Finally, enjoy Basundi Recipe chilled or warm up for a week when refrigerated.
## Step-by-step
Firstly, crumble 100 grams khova and keep it aside. If you are not having access to mawa then you can use ½ cup milk powder.
In a large kadai, take 1½ litre milk and get to a boil by stirring in between.
Add 2 tbsp kesar milk and mix well.
Boil for 5 minutes, or until the milk thickens slightly.
Once the milk reduces, add crumbled khova and mix well.
Continue to boil for 5 minutes or until the milk thickens.
Further, add ¼ cup sugar and get to a boil. Make sure the sugar is dissolved and cooked well.
Now add ½ tsp cardamom powder, 2 tbsp almonds & badam. Mix well.
Cool the milk slightly before serving. The basundi will thicken once cooled.
Finally, enjoy **Basundi Recipe** chilled or warm up for a week when refrigerated.
## Video
## Notes
* Firstly, adding khova reduces the cooking time, as the milk thickens faster.
* Also, you can adjust the amount of sugar depending on your preferences.
* Additionally, add nuts of your choice to get a crunchy bite.
* Finally, **Basundi Recipe** tastes great when prepared creamy.
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/basundi-recipe-make-basundi-sweet/](https://hebbarskitchen.com/basundi-recipe-make-basundi-sweet/)
