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|Place of origin||India|
|Region or state||Tamil Nadu, Maharashtra, Gujarat, Karnataka|
|Main ingredients||Milk, sugar, cardamom, saffron|
|Cookbook: Basundi Media: Basundi|
Basundi (பாசந்தி) (बासुंदी) is an Indian dessert mostly in Gujarat, Maharashtra and Karnataka. It is a sweetened dense milk made by boiling milk on low heat until the milk is reduced by half. In North India, a similar dish goes by the name "rabri".
It is often made on Hindu festivals such as Kali Chaudas and Bhaubeej (Bhai Dooj).
Heavy cream may be added during the boiling process to hasten the thickening process. Once reduced, a little sugar, cardamom, charoli and/or saffron are added. Basundi is preserved well after sugar is added. Sugar develops some acidity over a period of time. If it is excessive then it can curdle the basundi. Some times after adding sugar one cooks it for some more time; this gives a nice pink color to basundi, as sugar is also cooked in milk turning into a light caramel. Before adding sugar, basundi is thick but after adding it becomes again fluid. Stirring well prevents from malai being formed on top and all guests (even late comers) can enjoy equally thick and plain basundi. Basundi is served chilled, often garnished with slices of almonds and pistachios. Add less saffron for mild colour. The addition of condensed milk gives a nice flavour and wealth to basundi.
- Dalal, Tarla. "Basundi ( Gujarati Recipe)". Tarladalal.com. Retrieved 16 May 2012.