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Coconut Basundi garnished with almonds and saffron
Creamy Coconut Basundi with saffron and almonds

Creamy Coconut Basundi (Indian Milk Dessert)

Author: Flavelo
Recipes Cakes and Desserts
Basundi is North India's answer to condensed milk, but far more elegant. This dessert is a game of patience: milk is simmered slowly until reduced to a creamy, caramel-flavored delight. This version adds coconut milk for tropical softness, while saffron and rose water evoke the tables of Maharajas.
🕒 Prep Time 10 mins
🍳 Cook Time 45 mins
⌛ Total Time 55 mins
🍽️ Servings 4 servings
🔥 Calories 320 kcal
🌍 Cuisine Indian

Ingredients

Equipment Needed

  • Heavy-bottomed pot (to prevent burning)
  • Wooden spoon or spatula
  • Mortar for spices

Allergen Information

⚠️ Milk
⚠️ Tree Nuts (Almond, Cashew, Coconut)

Instructions

1 ✓

Pour milk and coconut milk into the pot. Start heating on medium until it boils.

Tip: Rinse the pot with cold water before adding milk to help prevent scorching.
2 ✓

Reduce heat to low. Add sugar and saffron. Simmer gently, stirring constantly.

Tip: Saffron releases its yellow color and earthy aroma with heat, tinting the white milk.
3 ✓

As it simmers, a skin (cream layer) forms. Stir this back into the milk or push to the side. This creates the signature textured 'rabri' consistency.

Tip: This coagulated protein and fat is the most valuable part of the dessert, don't throw it away!
4 ✓

Cook until the liquid reduces by half and thickens (approx. 30-40 minutes).

Tip: Reduction concentrates the flavors and sugar content.
5 ✓

Add crushed cardamom, almonds, and cashews. Cook 5 more minutes to soften the nuts.

Tip: Cardamom oils are heat sensitive, so add them near the end.
6 ✓

Turn off heat and stir in rose water. Serve warm or well chilled.

Tip: Rose water aroma evaporates if boiled, so add it last.

Recipe FAQ

The bottom scorched!
Milk sugar burns quickly. Do not scrape the burnt part! Pour the top layer into a clean pot immediately and continue there.
It's too runny.
It will thicken significantly as it cools due to the fats. Don't boil it until it's cement-thick.

Ingredients

  • 2 cups Whole Milk
  • 1 cup Coconut Milk (canned, full fat)
  • 1/2 cup Granulated Sugar
  • 1/4 cup Almonds (sliced or slivered)
  • 2 tbsp Cashews (chopped)
  • 1 pinch Saffron Threads
  • 1 tbsp Rose Water
  • 4 pods Green Cardamom (seeds only, crushed)