Basundi Puri Recipe – Traditional Indian Sweet & Savory Delight

Last Updated on 2 months by Neha Deshmukh

Basundi Puri Recipe – Traditional Indian Sweet & Savory Delight

Hello friends! Today, I’m sharing a recipe that’s close to my heart – Basundi Puri. It’s a delightful combination of sweet and savory, creamy and crispy, and honestly, just pure comfort food. I remember my grandmother making this for special occasions, and the aroma alone would fill the entire house with happiness. It’s a little bit of work, but trust me, every bite is worth it!

Why You’ll Love This Recipe

This isn’t just a recipe; it’s an experience. The warm, sweet Basundi perfectly complements the light, airy Puris. It’s a textural dream! Plus, it’s a fantastic way to impress your family and friends with a truly traditional Indian treat. It’s perfect for festivals, celebrations, or just a cozy weekend indulgence.

Ingredients

Here’s what you’ll need to create this magic:

• 2 liters full fat milk
• 0.5 cup sugar (for Basundi)
• 5-6 saffron strands
• 0.25 teaspoon cardamom powder
• 2 cups wheat flour
• 2 tablespoons fine semolina (rava/sooji)
• 2 teaspoons sugar (for Puri)
• 1 tablespoon oil/ghee (for Puri dough)
• 0.25 teaspoon salt

Ingredient Notes

Let’s talk ingredients – a few little tips I’ve picked up over the years!

Full-Fat Milk: Seriously, don’t skimp on the fat here. Full-fat milk is essential for that rich, creamy Basundi texture. It makes all the difference! (That’s about 2000ml)

Saffron Strands: Quality matters with saffron. Look for deep red strands – they have the best flavor and color. A little goes a long way, but good saffron is worth the investment. I usually get mine from a local spice shop.

Cardamom Powder: Freshly ground cardamom is heavenly, but good quality store-bought works just fine too. If you’re grinding your own, a little goes a long way – it’s potent stuff!

Wheat Flour & Semolina: The combination of wheat flour (atta) and semolina (rava/sooji) gives the Puris a lovely texture – slightly crisp on the outside, soft on the inside. Don’t substitute with all-purpose flour, it won’t give you the same result.

Oil/Ghee: You can use either oil or ghee for frying the Puris. Ghee adds a beautiful flavor, but oil is a lighter option. I often use sunflower oil for a neutral taste.

Step-By-Step Instructions

Alright, let’s get cooking!

For the Basundi:

1. In a thick-bottomed pan, pour in the 2 liters of full-fat milk. Turn the heat to medium-high and start stirring constantly. This is important to prevent the milk from sticking and burning.
2. Keep stirring until the milk reduces to about 1 liter. It will take a while, around 40-50 minutes, but be patient! You’ll notice the color start to change slightly.
3. Now, add the 0.5 cup of sugar and continue to simmer for another 5 minutes, stirring occasionally.
4. In a small bowl, soak the saffron strands in 2 tablespoons of warm milk. Let it sit for about 10-15 minutes to release its color and flavor.
5. Pour the saffron milk and 0.25 teaspoon of cardamom powder into the Basundi. Stir well and remove from heat.
6. Let the Basundi cool to lukewarm. This prevents a skin from forming on top.

For the Puri:

1. In a large bowl, combine the 2 cups of wheat flour, 2 tablespoons of fine semolina, 2 teaspoons of sugar, 1 tablespoon of oil/ghee, and 0.25 teaspoon of salt.
2. Gradually add water, a little at a time, and knead into a stiff dough. It should be firm, not sticky.
3. Cover the dough and let it rest for at least 30 minutes. This allows the gluten to relax, resulting in softer Puris.
4. Heat oil/ghee in a deep frying pan over medium-high heat.
5. Roll out small, thick discs from the dough. They should be about 2-3 inches in diameter.
6. Carefully slide the Puris into the hot oil/ghee. Fry until they puff up and turn golden brown, pressing gently with a skimmer to help them puff.
7. Remove the Puris from the oil and drain on paper towels.

Expert Tips

A few things I’ve learned along the way…

Achieving the perfect Basundi consistency: The key is patience! Don’t rush the milk reduction process. You want it to thicken naturally.

Tips for fluffy Puris: Make sure the dough is stiff and well-kneaded. Also, the oil needs to be hot enough, but not smoking.

Preventing Puris from absorbing too much oil: Don’t overcrowd the pan. Fry them in batches. And make sure the oil is at the right temperature.

Proper saffron blooming technique: Soaking the saffron in warm milk really unlocks its flavor and color. Don’t skip this step!

Variations

Let’s get creative!

Vegan Adaptation: Use plant-based milk (like almond or cashew milk) for the Basundi. It won’t be exactly the same, but it’s a delicious alternative.

Gluten-Free Adaptation: Use a gluten-free flour blend for the Puri. You might need to adjust the amount of water slightly.

Spice Level: If you love cardamom, feel free to add a little more! I sometimes add a pinch of nutmeg too.

Festival Adaptations: This is a popular dish during Holi and Diwali. During Diwali, I like to add a few chopped nuts to the Basundi for extra richness.

Serving Suggestions

Serve the Puris hot with either warm or chilled Basundi. The contrast in temperatures is amazing! A sprinkle of chopped pistachios on top adds a nice touch.

Storage Instructions

Basundi: Basundi stays fresh in the refrigerator for up to 2-3 days. Store it in an airtight container.

Puri: Puris are best enjoyed fresh. However, you can reheat them briefly in a dry pan or oven to crisp them up. Don’t microwave them, they’ll get soggy.

FAQs

Let’s answer some common questions!

What is Basundi and where does it originate from? Basundi is a traditional Indian dessert made by slowly simmering milk until it thickens and becomes creamy. It’s believed to have originated in Gujarat and Maharashtra.

Can I make Basundi ahead of time? Yes, you can! Basundi actually tastes even better the next day after the flavors have melded.

What type of oil is best for frying Puri? Sunflower oil, vegetable oil, or ghee are all good options.

How do I know when the oil is hot enough for frying Puri? Drop a tiny piece of dough into the oil. If it sizzles and rises to the surface immediately, the oil is ready.

Why are Puris not puffing up? The dough might be too soft, the oil might not be hot enough, or you might be overcrowding the pan.

Enjoy making this delightful Basundi Puri! I hope it brings as much joy to your table as it does to mine. Let me know how it turns out in the comments below!