Basundi Reduced Milk Dessert

Method

1. 1

   Choose the right pot: Use a heavy-bottomed wide pot. Wide pots have more surface area for evaporation, reducing the milk faster. Thin-bottomed pots will scorch the milk on the bottom.

2. 2

   Bring milk to a boil: Pour 1 litre full-fat milk into the pot. Heat on medium-high stirring frequently until it comes to a full boil.

3. 3

   Reduce on medium heat while stirring: Once boiling, reduce heat to medium. Cook stirring every 2 to 3 minutes. Use a long-handled spoon and run it along the bottom of the pot each time you stir to prevent scorching. Cook for 40 to 50 minutes until the milk reduces to about half its volume.

4. 4

   Scrape the cream from the sides: As the milk reduces, a thick cream layer forms on the sides and surface. Each time you stir, scrape this cream back into the milk — it is the most flavourful part of basundi and must not be discarded.

5. 5

   Check consistency: After 40 minutes, dip a spoon and let the milk drip back — it should drip in a slightly thick ribbon. The basundi thickens more as it cools — do not reduce too much or it will become too thick when cold.

6. 6

   Add sugar: When the right consistency is reached, add 1/2 cup sugar. Stir for 3 minutes until fully dissolved. The sugar will thin it slightly — cook 5 more minutes after adding.

7. 7

   Add saffron: Pour in the saffron milk (including the strands). Stir well — the basundi turns a beautiful golden colour.

8. 8

   Add flavourings: Add cardamom powder, a pinch of nutmeg, broken cashews and raisins. Stir well.

9. 9

   Cool and chill: Remove from heat. Cool to room temperature (about 30 minutes). Pour into individual bowls or a serving dish. Refrigerate for at least 2 hours.

10. 10

    Garnish and serve: Top with sliced pistachios and almonds just before serving. Serve chilled.

11. 11

    Note: Basundi is the Gujarati-Maharashtrian equivalent of rabdi (North Indian reduced milk dessert) — similar but lighter and more flowing. Served at Gujarati celebrations during Janmashtami (Birthday of Krishna) and at weddings. The key difference from rabdi is that basundi is smoother and more flowing while rabdi is thicker with visible milk strands. Both require the same patient slow reduction — there are no shortcuts.