Basundi/Milk Pudding


  • Milk: 1 liter (Full Fat Milk will be better)
  • Sugar: 1/2cup (as per your taste)
  • Cardamom: 3
  • Almond: 6
  • Cashew nuts: 4
  • Pista: 4
  • Almond: 2 to garnish (optional)
  • Pista: 3 to garnish (optional)
  • Saffron: 3 strings (optional)
I like to make this with milk powder instead of milk, so that I can add more milk powder to get the required thickness. It also reduces my cooking time. 

  • Coarsely powder Almond, cashew nuts & pista.
  • Boil the milk in a thick bottom pan with medium flame.
  • Add almond powder, cashew nut powder & pista powder.
  • Keep stirring in between.
Note: Adding almond powder makes milk thick & also gives good taste.
  • Stir till milk reduces to half or becomes thick enough.
  • Add sugar, saffron & stir for 5 more minutes.
  • Coarsely grind cardamom & add to milk.   
  • Mix well & switch of the stove.
  • Let it cool.
  • Garnish with almond & pista.( You can add any dry fruits)
  • Refrigerate & Serve it chilled. 

    Note: Basundi will be pouring consistency when it is hot. It gets thick when it cools down.

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    Basundi on Foodista

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    Anonymous said...

    Did I just write rice? I meant milk.

    Anonymous said...

    I love rice pudding!

    Sailaja Damodaran said...

    You too have a nice space..............all the best.

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