This milk based dessert is popular in the western part of india, specially in the states maharashtra and gujarat. It is  similar to rabdi.

Time: 45 Minutes


  • 3 to 4 cups of full fat milk, 1 litres full fat milk.
  • 10 to 12 cashenut (chopped)
  • 10 to 12 almonds (chopped)
  • 10 to 12 pistachios (chopped)
  • 7 to 10 strands of saffron
  • Pinch of nutmeg powder


  1. Add condensed milk in a thick saucepan. stir and mix well.
  2. Add the amount of milk as per your taste. It depends on the sweetness of condensed milk. One tin of condensed milk, you can add upto 4 to 5 cups of milk or more.If its too sweet add more milk.If mixture thickens cooking then add milk accordingly.
  3. On a low flame heat this mixture and bring to a gentle boil. So that mixture doesnt get browned or burnt from bottom, keep on stirring at intervals.
  4. As the basundi mixture begin to thicken. The cream collected on the top and add it back to the basundi mixture.From the sides scrape the milk.
  5. On a low fame overall cooking will take about 20 to 25 minutes.
  6.  Add Cardomom powder and saffron, chopped dry fruits and nutmeg powder.
  7. For a minute stir and simmer.
  8. For summer season serve basundi chilled with some saffron strands added to it.