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Everyone says it’s a festival sweet but I make it very often. It takes extra time to cook but it’s all worth when you see your family enjoying it.

Basundi Recipe:

This is very rich and thick creamy milk with chopped pistachios and almonds, flavoured with saffron and cardamom. Serve warm or cold for dessert.



Author: Poornima Suren


  • Milk – 1 litre
  • Sugar – ¼ cup
  • Almond – 5 to 6 chopped
  • Pistachios – 5 to 6 chopped
  • Cardamom powder – a pinch
  • Saffron – ¼ tsp


  1. Take heavy bottom pan, add milk in the pan and bring it to boil which takes 5 to 6 mins.
  2. Once milk is boiled, reduce the flame and cook on slow flame for 20 to 25 mins (If you want thicker consistency then cook for little longer).
  3. While the milk is cooking on low flame, add in almonds and pistachios.
  4. Add in sugar, cardamom powder and saffron (Don’t forget to scrape the sides of the pan to get thicker consistency).
  5. Don’t leave the pan while cooking, stirring occasionally and scraping the sides are important.
  6. Cook until you reach desired thickness.
  7. Serve warm or hot with extra nuts on tops.
    Tips and variations
  1. You can add extra sugar for extra sweetness.
  2. Cashews can also be added.
  3. You can skip saffron if you don’t want yellow basundi.
  4. Cardamom powder is optional.

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