Basundi is a smoother, pourable reduced milk; rabri has more layered malai (cream).

How thick should it be?

Pourable and creamy — reduced to about half its volume.

Basundi

Name: Basundi
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1.5 litres Full-fat milk; 0.5 cup Anveshan Khandsari; 1 pinch Anveshan Kashmiri Saffron; 0.5 tsp Cardamom powder; 0.25 cup Chopped almonds and pistachios

A rich reduced-milk dessert flavoured with saffron, cardamom and nuts, sweetened with Anveshan Khandsari — the Maharashtrian-Gujarati festive pudding.

Time breakdown

Prep Time5 min

Cook Time45 min

Total Time50 min

Ingredients

Full-fat milk
Cardamom powder
Chopped almonds and pistachios

How to Make Basundi

1
Boil the milk in a heavy pan, then simmer on low, stirring, until reduced by half and slightly thickened.
2
Add the Anveshan saffron and cardamom.
3
Stir in the Anveshan Khandsari and simmer 5 minutes.

Tips for the Best Basundi

✓Stir often and scrape the sides so the milk reduces evenly without catching.
✓Add the sweetener after reducing so the milk thickens properly.

Frequently Asked Questions

More about Anveshan Khandsari / Jaggery (Unrefined Sweetener)

Duration: Best to use it before 12 months from the date of packaging.

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