Kesar Basundi | How to make Kesar Basundi

By Swathy Nandhini  |  1st Oct 2016  |  
5 from 1 review Rate It!
  • Kesar Basundi, How to make Kesar Basundi
Kesar Basundiby Swathy Nandhini
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About Kesar Basundi Recipe

Basundi is a delicious festival sweet that is very popular in Gujarat and Maharashtra. It is prepared during festivals & fasting days and served with poori. It is prepared by thickening, sweetening and flavouring milk and garnishing with lots of nuts.

The delicious and mouthwatering Kesar Basundi is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. Kesar Basundi is a good option when you want to cook something different . It is an amazing dish which is liked by people of all age groups. The flavourful ingredients are the key to the amazing taste of Kesar Basundi. Swathy Nandhini shared Kesar Basundi recipe which can serve 4 people. The step by step process with pictures will help you learn how to make the delicious Kesar Basundi. Try this delicious Kesar Basundi recipe at home and surprise your family and friends. You can connect with the Swathy Nandhini of Kesar Basundi by commenting on the page. In case you have any questions around the ingredients or cooking process. The Kesar Basundi can also be given a rating. The "What's cooking" feature can be used to share your experience when you make Kesar Basundi with other users

Kesar Basundi

Ingredients to make Kesar Basundi

  • Milk – 3 cups
  • sugar – 1/3 cup
  • cardamom powder – 1/2 tsp
  • saffron – few strands
  • Chopped nuts – 1/3 cup (almond, pista and cashew)

How to make Kesar Basundi

  1. Take milk in a heavy bottomed wide pan and bring to boil. Take a tbsp of milk for soaking saffron and keep aside.
  2. Once it starts to boil, reduce the flame to medium to low and keep cooking until it reduces to half.
  3. Stir in between to avoid burning at bottom and scrap the sides and bottom to get milk solids. Put the milk solids into milk again and stir on low flame.
  4. Once it reduces to half quantity and the color changed from white to creamy, add sugar, cardamom powder and saffron soaked in milk.
  5. Stir well and add chopped nuts. Let it simmer for 5 minutes.
  6. By now, the basundi will be in light yellow color due to Saffron added and will be in thick yet running consistency.
  7. Transfer to serving bowl and serve warm or chilled.

My Tip:

It thickens a little when chilled so switch off accordingly. I suggest to use full fat milk to get creamy rich basundi. It is important to cook completely in medium to low flame and stir often scraping the sides.

Reviews for Kesar Basundi (1)

Alisha dogra2 years ago

amazing dessert

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