Basundi Recipe – Traditional Indian Condensed Milk Fudge

Last Updated on 4 months by Neha Deshmukh

Basundi Recipe – Traditional Indian Condensed Milk Fudge

Hey everyone! If you’re craving something sweet, creamy, and utterly comforting, you have to try this Basundi recipe. It’s a classic Indian dessert that’s surprisingly simple to make, and honestly, it tastes like a warm hug in a bowl. I remember my grandmother making this during festivals, and the aroma would fill the entire house. Now, I’m so excited to share her (and my slightly tweaked!) version with you.

Why You’ll Love This Recipe

This Basundi isn’t just delicious; it’s special. It’s a slow-cooked, caramelized milk fudge that’s rich, decadent, and incredibly satisfying. It’s perfect for celebrations, or just a cozy night in. Plus, with just one main ingredient, it’s a wonderfully easy dessert to whip up when you’re short on time but big on cravings! It takes a little patience, but trust me, the result is so worth it.

Ingredients

• 1 can (approximately 397 grams) sweetened condensed milk

Ingredient Notes

Okay, let’s talk condensed milk. For the best Basundi, full-fat sweetened condensed milk is the way to go. It gives you that incredibly rich and creamy texture we’re after. Don’t skimp here!

Now, about serving it… this is where things get interesting! In some parts of India, Basundi is enjoyed warm, almost like a pudding. In others, it’s chilled and served cold. Honestly? I love it both ways! It really depends on your mood. My aunt always serves it warm with puri, while my mom prefers it chilled as a side with Shrikhand.

Step-By-Step Instructions

Let’s get cooking! It’s easier than you think.

1. Preheat your oven to 220°C (430°F). Pour the entire can of sweetened condensed milk into an oven-safe ceramic pie pan.
2. Now, cover that pan tightly with aluminum foil. Seriously, no gaps! We want to trap the steam.
3. Place the pie pan inside a larger baking pan. Carefully pour boiling water into the larger pan until it reaches about halfway up the sides of the pie pan. This is called a water bath, and it’s key to even cooking.
4. Gently transfer everything to the preheated oven. Bake for 1 to 2.5 hours. The baking time depends on how dark and caramelized you like your Basundi.
5. After an hour, check the consistency. If it’s still very liquid, extend the baking time. The longer it bakes, the thicker and darker it will become. Keep a close eye on it towards the end to prevent burning!
6. Once it’s reached your desired consistency, carefully remove it from the oven. Let it cool completely, then stir in a tiny pinch of salt (optional, but it really enhances the sweetness!).
7. Store your beautiful Basundi in an airtight jar at room temperature for a few days, or in the refrigerator for up to a month.

Expert Tips

Want to make this Basundi perfect? Here are a few things I’ve learned over the years:

• Caramelization is Key: The color and flavor deepen as it bakes. Don’t be afraid to let it get a nice golden-brown hue.
• Preventing Scorching: The water bath is your best friend here! It ensures gentle, even heat.
• Consistency Changes: It will thicken as it cools, so don’t overbake it trying to get it super thick in the oven. It’s better to err on the side of slightly looser.
• Stirring: Avoid stirring during baking. This can disrupt the caramelization process.

Variations

Let’s get creative! Basundi is a great base for experimenting.

• Vegan Basundi: Swap the condensed milk for coconut condensed milk! It gives it a lovely coconutty flavor.
• Spice Level: My friend loves adding a generous pinch of cardamom powder to her Basundi. You could also try a tiny bit of nutmeg or saffron.
• Festival Adaptations: During Janmashtami, Basundi is often used to make Shrikhand – a strained yogurt dessert. It’s a delicious combination!

Serving Suggestions

Okay, time to enjoy!

• Garnish: A sprinkle of chopped nuts (pistachios, almonds, cashews) and a few strands of saffron look beautiful and add a lovely texture. A dash of cardamom powder is also wonderful.
• Pairings: Basundi is amazing with warm, fluffy puri. It’s also a classic pairing with Shrikhand. You can even enjoy it on its own as a simple, satisfying dessert.

Storage Instructions

Leftover Basundi? Lucky you! Store it in an airtight container in the refrigerator for up to a month. It might thicken slightly as it chills, but it will still be delicious. You can also store it at room temperature for a few days, but refrigeration is best for longer storage.

FAQs

Let’s answer some common questions!

1. What is the ideal consistency for Basundi?

It should be thick and creamy, like a smooth fudge. It will thicken further as it cools.

2. Can I make Basundi without an oven?

Yes! You can make it on the stovetop, but it requires constant stirring and is a bit more time-consuming.

3. How can I prevent a skin from forming on top of the Basundi during baking?

The aluminum foil is crucial! Make sure it’s sealed tightly to trap the steam.

4. What does the water bath do in this recipe?

The water bath provides gentle, even heat, preventing the Basundi from scorching and ensuring it cooks through properly.

5. Can I use evaporated milk instead of condensed milk?

Unfortunately, evaporated milk won’t work the same way. Condensed milk has a higher sugar content, which is essential for the caramelization process.

6. How long does Basundi typically last in the refrigerator?

Basundi will stay fresh in the refrigerator for up to a month.

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