Description
A rich and aromatic rose basundi made by slowly simmering milk until thick and creamy, infused with delicate rose flavor and garnished with nuts. This traditional dessert is silky, indulgent, and perfect for special occasions.
Ingredients
- 1 liter full-fat milk
- 1/4 cup sugar
- 1 tbsp rose water or rose syrup
- 1/4 tsp cardamom powder
- 2 tbsp chopped pistachios
- 2 tbsp chopped almonds
- Saffron strands (optional)
- Dried rose petals (optional)
Instructions
- Pour milk into a heavy-bottomed pan and bring it to a gentle boil.
- Reduce heat and let it simmer, stirring frequently to prevent sticking.
- Cook for 30–40 minutes until the milk reduces and thickens.
- Add sugar and stir until fully dissolved.
- Mix in cardamom powder and rose water or rose syrup.
- Cook for a few more minutes to blend the flavors.
- Remove from heat and allow to cool slightly.
- Garnish with pistachios, almonds, and optional saffron or rose petals.
- Serve chilled or slightly warm.
Notes
- Use full-fat milk for the creamiest texture.
- Stir frequently to prevent burning or sticking.
- Condensed milk can be added for extra richness.
- Skip rose flavor and use saffron for a different variation.
- Add cashews or mixed nuts for more texture.
- Basundi thickens further as it cools; stir before serving.
- Store in the refrigerator for up to 3 days.
- Serve chilled or gently reheat if preferred warm.
Nutrition
- Serving Size: 1 bowl
- Calories: 260 kcal
- Sugar: 22 g
- Sodium: 90 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 30 mg
