top of page



Flavored milk is one of the favourite drinks in Indian subcontinent. It is also the base ingredient for various desserts. It's very versatile depending on the season. It is either served cold when used as a rose flavoured milk to beat the summer heat. Whereas, in winter, turmeric and ginger flavoured milk is used as an immunity boosting drink.

Basundi is one such favourite Maharshatrian desserts made by reducing milk and flavouring with saffron, cardamom and topped with nuts. 

It's one of our family favourites. As a child, I knew that it takes long to reduce the milk to almost half of its original quantity. But it is also quite tedious, as you have to watch the pot to make sure the milk does not spill over or char at the bottom as it will ruin the taste.

For many years, I was craving to have homemade Basundi which is not only thick but also has little lumpy bits of cream.  This gives the Basundi a nice granular texture.

Over the years, I tried various ways to get that granular consistency. Some recipes suggested to add ricotta cheese but somehow I could not achieve the original texture.
Few years ago, I managed to make it using Rice cooker but the inner pot of the cooker is quite thin so the chances of charring the milk at the bottom of the pan were quite high. One had to be very vigilant and often keep stirring the milk.

Then came the Instant Pot. I tried making Basundi using the Instant Pot and voila. Here I am with very quick and easy recipe of authentic Basundi.

Note :  The quantity in the photos is double of the ingredients as I was making this for Diwali. Hover over the images in the gallery for more detail.

Preparation time :

5 minutes

Cooking time :

approx. 50 - 60 minutes

Total time :

Serves :

4 - 6


Semi skimmed milk 4 cups

Double cream 1 cup

Sugar 31/2 tablespoons

Cardamom powder 1 teaspoon

Saffron strands 1 pinch

Almonds Chopped 1 tablespoon

Pistachio Chopped 2 tablespoon


In a small bowl add a tablespoon of milk and add few strands of Saffron. Keep aside.

In an inner pot of the Instant Pot, add milk and double cream.

Turn Instant Pot on sauté mode. Set the time for 10 minutes and on 'Low' heat. Milk will start to boil and a layer of cream will start forming on top of the milk.

After 10 minutes break the cream layer and gently stir milk. Cream will break into tiny pieces.

Repeat this process for 3 more cycles of 10 minutes each. Creamy layer will also start forming around the wall. Gently scrape that and mix it to the milk.

After 40 minutes you will see that milk has has thickened. Reduced by at least 40%.

Add sugar, saffron milk and half of the  chopped nuts. Mix well and continue boiling on 'low' setting for next 5 minutes.

Keep aside.

When Basundi cools down to the room temperature then pour it in a serving bowl and refrigerate it. Serve cold.

Garnish with remaining chopped nuts before serving.


Serving Suggestions


  • If using full cream then you may reduce the cream to 3/4 cup instead of 1 cup.

  • If quantity is doubled then double all the ingredients. Change  the total timing to 70 minutes. Boil milk in the cycles of approximately 15 -20 minutes instead of 10 minutes each.

bottom of page