Basundi - Revision history

108.20.150.174 at 19:19, 27 October 2025

2025-10-27T19:19:02Z

← Older revision		Revision as of 00:49, 28 October 2025
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	{{Use Indian English\|date=January 2020}}		{{Use Indian English\|date=January 2020}}
	{{Infobox prepared food		{{Infobox prepared food
	\| name = Basundi		\| name = Basundi
	\| image = Basundi in Maharashtrian style.jpg		\| image = Basundi in Maharashtrian style.jpg
	\| caption = Basundi ~~an Indian dessert.~~		\| alt =
	\| alternate_name =		\| caption = Basundi in Maharashtra
	\| country = [[India]]		\| alternate_name =
	\| region = [[Maharashtra]], [[Tamil Nadu]], [[Andhra Pradesh]], [[Gujarat]], [[Karnataka]], [[Telangana]]		\| country = [[Maharashtra]], [[India]] [[Gujarat]] , [[India]]
	\| creator =		\| region = [[Maharashtra]], [[Tamil Nadu]], [[Andhra Pradesh]], [[Gujarat]], [[Karnataka]], [[Telangana]]
	\| course = [[Dessert]]		\| creator =
	\| served =		\| course = [[Dessert]]
	\| main_ingredient = [[Milk]], [[sugar]], [[cardamom]], [[saffron]]		\| served =
	\| variations =		\| main_ingredient = [[Milk]], [[sugar]], [[cardamom]], [[saffron]]
	\| calories =		\| variations =
	\| other =		\| calories =
			\| other =
	}}		}}
	'''Basundi''' ({{~~lang-~~gu\|બાસુંદી}}, {{~~lang-~~kn\|ಬಾಸುಂದಿ}}, {{~~lang-~~mr\|बासुंदी}}, {{~~lang-~~ta\|பாசந்தி}}, {{~~lang-~~te\|బాసుంది}}) is an [[Indian cuisine\|Indian]] [[Indian sweet\|sweet]] mostly in [[Maharashtra]], [[Gujarat]], [[Andhra Pradesh]], [[Telangana]], [[Tamil Nadu]] and [[Karnataka]]. It is a sweetened condensed milk made by boiling milk on low heat until the milk is reduced by half. In North India, a similar dish goes by the name ''[[rabri]]''.		'''Basundi''' ({{langx\|gu\|બાસુંદી}}, {{langx\|kn\|ಬಾಸುಂದಿ}}, {{langx\|mr\|बासुंदी}}, {{langx\|ta\|பாசந்தி}}, {{langx\|te\|బాసుంది}}) is an [[Indian cuisine\|Indian]] [[Indian sweet\|sweet]] mostly in [[Maharashtra]], [[Gujarat]], [[Andhra Pradesh]], [[Telangana]], [[Tamil Nadu]] and [[Karnataka]]. It is a sweetened condensed milk made by boiling milk on low heat until the milk is reduced by half. In North India, a similar dish goes by the name ''[[rabri]]''.

	It is often made on Hindu festivals such as [[Naraka Chaturdashi\|Kali Chaudas]] and [[Bhai Dooj\|Bhaubeej]] (Bhai Dooj).		It is often made on Hindu festivals such as [[Naraka Chaturdashi\|Kali Chaudas]] and [[Bhai Dooj\|Bhaubeej]] (Bhai Dooj).
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	==Preparation==		==Preparation==
	[[Heavy cream]] may be added during the boiling process to hasten the thickening process. Once reduced, a little sugar, cardamom, [[Buchanania ~~cochinchinensis~~\|charoli]], and/or saffron are added. Basundi is preserved well after sugar is added. Sugar develops some acidity over a period of time. If it is excessive, then it can curdle the basundi. Sometimes after adding sugar, one cooks it for some more time; this gives a nice pink color to basundi, as sugar is also cooked in milk turning into a light caramel. Before adding sugar, basundi is thick, but after adding, it becomes fluid again. Stirring well prevents ''[[malai]]'' from being formed on top and all guests (even late comers) can enjoy equally thick and plain basundi. Basundi is served chilled, often garnished with slices of [[almond]]s and [[pistachio]]s.<ref>{{cite web\|last=Dalal\|first=Tarla\|title=Basundi ( Gujarati Recipe)\|url=http://www.tarladalal.com/Basundi-%28-Gujarati-Recipe%29-633r\|publisher=Tarladalal.com\|access-date=16 May 2012}}</ref> <ref>{{cite web\|last=Dalal\|first=Tarla\|title=Basundi ( Gujarati Recipe)\|url=http://www.tarladalal.com/Basundi-%28-Gujarati-Recipe%29-633r\|publisher=Tarladalal.com\|accessdate=16 May 2012}}</ref> <ref>{{cite web\|url=https://www.chitrasfoodbook.com/2014/02/basundi-indian-dessert-recipes.html\|title=Basundi recipe-Indian dessert recipes\|website=www.chitrasfoodbook.com\|date=14 February 2014\|access-date=20 April 2020}}</ref> The addition of condensed milk gives a nice flavour and richness to basundi.<ref>{{cite web \| url=http://www.sharmispassions.com/2015/01/basundi-recipe-how-to-make-basundi.html \| title=Basundi Recipe - How to make basundi \| date=1 January 2015 \| archive-url=https://web.archive.org/web/20150104052955/http://www.sharmispassions.com/2015/01/basundi-recipe-how-to-make-basundi.html \| archive-date=4 January 2015}}</ref>		[[Heavy cream]] may be added during the boiling process to hasten the thickening process. Once reduced, a little sugar, cardamom, [[Buchanania lanzan\|charoli]], and/or saffron are added. Basundi is preserved well after sugar is added. Sugar develops some acidity over a period of time. If it is excessive, then it can curdle the basundi. Sometimes after adding sugar, one cooks it for some more time; this gives a nice pink color to basundi, as sugar is also cooked in milk turning into a light caramel. Before adding sugar, basundi is thick, but after adding, it becomes fluid again. Stirring well prevents ''[[malai]]'' from being formed on top and all guests (even late comers) can enjoy equally thick and plain basundi. Basundi is served chilled, often garnished with slices of [[almond]]s and [[pistachio]]s.<ref>{{cite web\|last=Dalal\|first=Tarla\|title=Basundi ( Gujarati Recipe)\|url=http://www.tarladalal.com/Basundi-%28-Gujarati-Recipe%29-633r\|publisher=Tarladalal.com\|access-date=16 May 2012\|archive-date=7 June 2012\|archive-url=https://web.archive.org/web/20120607014419/http://tarladalal.com/Basundi-(-Gujarati-Recipe)-633r\|url-status=dead}}</ref><ref>{{cite web\|last=Dalal\|first=Tarla\|title=Basundi ( Gujarati Recipe)\|url=http://www.tarladalal.com/Basundi-%28-Gujarati-Recipe%29-633r\|publisher=Tarladalal.com\|accessdate=16 May 2012\|archive-date=7 June 2012\|archive-url=https://web.archive.org/web/20120607014419/http://tarladalal.com/Basundi-(-Gujarati-Recipe)-633r\|url-status=dead}}</ref><ref>{{cite web\|url=https://www.chitrasfoodbook.com/2014/02/basundi-indian-dessert-recipes.html\|title=Basundi recipe-Indian dessert recipes\|website=www.chitrasfoodbook.com\|date=14 February 2014\|access-date=20 April 2020}}</ref> The addition of condensed milk gives a nice flavour and richness to basundi.<ref>{{cite web \| url=http://www.sharmispassions.com/2015/01/basundi-recipe-how-to-make-basundi.html \| title=Basundi Recipe - How to make basundi \| date=1 January 2015 \| archive-url=https://web.archive.org/web/20150104052955/http://www.sharmispassions.com/2015/01/basundi-recipe-how-to-make-basundi.html \| archive-date=4 January 2015}}</ref>

	==How to serve==		==How to serve==
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	[[Category:Maharashtrian cuisine]]		[[Category:Maharashtrian cuisine]]
	[[Category:Karnataka cuisine]]		[[Category:Karnataka cuisine]]
			[[Category:Milk desserts]]

WikiDwarf: near duplication of a paragraph removed, reference moved to where it makes sense

2023-07-29T02:32:53Z

near duplication of a paragraph removed, reference moved to where it makes sense

← Older revision		Revision as of 08:02, 29 July 2023
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			{{Short description\|Indian sweet}}
	{{refimprove\|date=April 2012}}		{{refimprove\|date=April 2012}}
	{{Use dmy dates\|date=January 2020}}		{{Use dmy dates\|date=January 2020}}
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	{{Infobox prepared food		{{Infobox prepared food
	\| name = Basundi		\| name = Basundi
	\| image = Basundi in Maharashtrian style.jpg~~\|thumb\|~~		\| image = Basundi in Maharashtrian style.jpg
	\| caption = Basundi an Indian dessert.		\| caption = Basundi an Indian dessert.
	\| alternate_name =		\| alternate_name =
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	\| other =		\| other =
	}}		}}
	'''Basundi''' ({{lang-gu\|બાસુંદી}}, {{lang-kn\|~~ಬಾಸುಂಡಿ~~}}, {{lang-mr\|बासुंदी}}, {{lang-ta\|பாசந்தி}}, {{lang-te\|బాసుంది}}) is an [[Indian cuisine\|Indian]] [[Indian sweet\|sweet]] mostly in [[Maharashtra]], [[Gujarat]], [[Andhra Pradesh]], [[Telangana]], [[Tamil Nadu]] and [[Karnataka]]. It is a sweetened condensed milk made by boiling milk on low heat until the milk is reduced by half. In North India, a similar dish goes by the name ''[[rabri]]''.		'''Basundi''' ({{lang-gu\|બાસુંદી}}, {{lang-kn\|ಬಾಸುಂದಿ}}, {{lang-mr\|बासुंदी}}, {{lang-ta\|பாசந்தி}}, {{lang-te\|బాసుంది}}) is an [[Indian cuisine\|Indian]] [[Indian sweet\|sweet]] mostly in [[Maharashtra]], [[Gujarat]], [[Andhra Pradesh]], [[Telangana]], [[Tamil Nadu]] and [[Karnataka]]. It is a sweetened condensed milk made by boiling milk on low heat until the milk is reduced by half. In North India, a similar dish goes by the name ''[[rabri]]''.

	It is often made on Hindu festivals such as [[Naraka Chaturdashi\|Kali Chaudas]] and [[Bhai Dooj\|Bhaubeej]] (Bhai Dooj).		It is often made on Hindu festivals such as [[Naraka Chaturdashi\|Kali Chaudas]] and [[Bhai Dooj\|Bhaubeej]] (Bhai Dooj).
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	==Preparation==		==Preparation==
	[[Heavy cream]] may be added during the boiling process to hasten the thickening process. Once reduced, a little sugar, cardamom, ''[[charoli]]'' and/or saffron are added. Basundi is preserved well after sugar is added. Sugar develops some acidity over a period of time. If it is excessive, then it can curdle the basundi. Sometimes after adding sugar, one cooks it for some more time; this gives a nice pink color to basundi, as sugar is also cooked in milk turning into a light caramel. Before adding sugar, basundi is thick, but after adding, it becomes fluid again. Stirring well prevents ''[[malai]]'' from being formed on top and all guests (even late comers) can enjoy equally thick and plain basundi. Basundi is served chilled, often garnished with slices of [[almond]]s and [[pistachio]]s.<ref>{{cite web\|last=Dalal\|first=Tarla\|title=Basundi ( Gujarati Recipe)\|url=http://www.tarladalal.com/Basundi-%28-Gujarati-Recipe%29-633r\|publisher=Tarladalal.com\|access-date=16 May 2012}}</ref>		[[Heavy cream]] may be added during the boiling process to hasten the thickening process. Once reduced, a little sugar, cardamom, [[Buchanania cochinchinensis\|charoli]], and/or saffron are added. Basundi is preserved well after sugar is added. Sugar develops some acidity over a period of time. If it is excessive, then it can curdle the basundi. Sometimes after adding sugar, one cooks it for some more time; this gives a nice pink color to basundi, as sugar is also cooked in milk turning into a light caramel. Before adding sugar, basundi is thick, but after adding, it becomes fluid again. Stirring well prevents ''[[malai]]'' from being formed on top and all guests (even late comers) can enjoy equally thick and plain basundi. Basundi is served chilled, often garnished with slices of [[almond]]s and [[pistachio]]s.<ref>{{cite web\|last=Dalal\|first=Tarla\|title=Basundi ( Gujarati Recipe)\|url=http://www.tarladalal.com/Basundi-%28-Gujarati-Recipe%29-633r\|publisher=Tarladalal.com\|access-date=16 May 2012}}</ref> <ref>{{cite web\|last=Dalal\|first=Tarla\|title=Basundi ( Gujarati Recipe)\|url=http://www.tarladalal.com/Basundi-%28-Gujarati-Recipe%29-633r\|publisher=Tarladalal.com\|accessdate=16 May 2012}}</ref> <ref>{{cite web\|url=https://www.chitrasfoodbook.com/2014/02/basundi-indian-dessert-recipes.html\|title=Basundi recipe-Indian dessert recipes\|website=www.chitrasfoodbook.com\|date=14 February 2014\|access-date=20 April 2020}}</ref> The addition of condensed milk gives a nice flavour and richness to basundi.<ref>{{cite web \| url=http://www.sharmispassions.com/2015/01/basundi-recipe-how-to-make-basundi.html \| title=Basundi Recipe - How to make basundi \| date=1 January 2015 \| archive-url=https://web.archive.org/web/20150104052955/http://www.sharmispassions.com/2015/01/basundi-recipe-how-to-make-basundi.html \| archive-date=4 January 2015}}</ref>
	~~Adding less saffron reduces colour intensity~~.<ref>{{cite web\|url=https://www.chitrasfoodbook.com/2014/02/basundi-indian-dessert-recipes.html\|title=Basundi recipe-Indian dessert recipes\|website=www.chitrasfoodbook.com\|date=14 February 2014\|access-date=20 April 2020}}</ref> The addition of condensed milk gives a nice flavour and richness to basundi.<ref>{{cite web \| url=http://www.sharmispassions.com/2015/01/basundi-recipe-how-to-make-basundi.html \| title=Basundi Recipe - How to make basundi \| date=1 January 2015 \| archive-url=https://web.archive.org/web/20150104052955/http://www.sharmispassions.com/2015/01/basundi-recipe-how-to-make-basundi.html \| archive-date=4 January 2015}}</ref>

	==How to ~~Serve~~==		==How to serve==
	Basundi can be served hot, warm or chilled. It is often served with [[Puri (food)\|puris]] (fried Indian flatbread).		Basundi can be served hot, warm or chilled. It is often served with [[Puri (food)\|puris]] (fried Indian flatbread).

	==Ingredients==		==Ingredients==
	This milk that is flavored with cardamom powder and saffron basundi varies as per the quantity of saffron. Add less for mild colour.<ref>{{Cite web\|url=https://www.chitrasfoodbook.com/2014/02/basundi-indian-dessert-recipes.html\|title=BASUNDI RECIPE-INDIAN DESSERT RECIPES}}</ref> The addition of condensed milk gives a nice flavour and wealth to basundi.<ref>{{cite web \|url=http://www.sharmispassions.com/2015/01/basundi-recipe-how-to-make-basundi.html \|title=~~Archived copy~~ \|accessdate=2015-04-21 \|url-status=dead \|archiveurl=https://web.archive.org/web/20150104052955/http://www.sharmispassions.com/2015/01/basundi-recipe-how-to-make-basundi.html \|archivedate=2015-01-04 }}</ref>		[[File:A matka full of frozen Saffron Basundi.jpg\|thumb\|A matka full of frozen Saffron Basundi]]
			This milk that is flavored with cardamom powder and saffron basundi varies as per the quantity of saffron. Add less for mild colour.<ref>{{Cite web\|url=https://www.chitrasfoodbook.com/2014/02/basundi-indian-dessert-recipes.html\|title=BASUNDI RECIPE-INDIAN DESSERT RECIPES}}</ref> The addition of condensed milk gives a nice flavour and wealth to basundi.<ref>{{cite web \|url=http://www.sharmispassions.com/2015/01/basundi-recipe-how-to-make-basundi.html \|title=Basundi Recipe - How to make basundi \| Sharmis Passions \|accessdate=2015-04-21 \|url-status=dead \|archiveurl=https://web.archive.org/web/20150104052955/http://www.sharmispassions.com/2015/01/basundi-recipe-how-to-make-basundi.html \|archivedate=2015-01-04 }}</ref>

			==Nutritional value==
			* Milk - Milk provides daily allowance of [[Calcium]]. The calcium in milk protects teeth and bones. [[Protein]] is another key nutrient which milk is rich in - 8.6g.
			* Almonds - Almonds are rich in B complex vitamins such as [[Vitamin B1]], [[Vitamin B3]], [[Thiamine]], [[Niacin (substance)\|Niacine]] and [[Folate]] which plays an important role in brain development.<ref> {{cite web\|url=https://m.tarladalal.com/calories-for-basundi--gujarati-recipe-recipe---how-to-make-basundi-633\|title=Nutritional value in Basundi}}</ref>

	==Regional variants==		==Regional variants==
	===Narsobawadi===		===Narsobawadi===
	'''Narsobawadi Basundi''' is a variant from [[Narsobawadi]], [[Maharashtra]]. It is a sweetened dense milk made by boiling milk on low heat until the milk is reduced		'''Narsobawadi Basundi''' is a variant from [[Narsobawadi]], [[Maharashtra]]. It is a sweetened dense milk made by boiling milk on low heat until the milk is reduced.<ref>{{Cite web\|url=https://www.maayboli.com/node/19676\|title=\|\|website=www.maayboli.com}}</ref><ref>{{Cite web\|url=http://www.misalpav.com/node/27489\|title=नरसोबाची वाडी \| मिसळपाव\|website=www.misalpav.com}}</ref><ref>[http://archive.prahaar.in/collag/69187.txt Narsobawadi Basundi] {{webarchive\|url=https://web.archive.org/web/20170510155818/http://archive.prahaar.in/collag/69187.txt \|date=2017-05-10 }}</ref><ref>{{Cite web\|url=http://www.mahalaxmikolhapur.com/index.php?option=com_content&view=article&id=58&Itemid=83\|title=Shree Karveer Niwasini Ambabai Mahalaxmi\|website=www.mahalaxmikolhapur.com}}</ref>

	The area near Narsobawadi and Sangli is having ample amount of [[milk]]. The business in Narsobawadi of Basundi has grown against that. The milk is collected from farmers and is boiled in the kadhai till it reduces water content by half.<ref>{{Cite web\|url=https://www.maayboli.com/node/19676\|title=\|\|website=www.maayboli.com}}</ref><ref>{{Cite web\|url=http://www.misalpav.com/node/27489\|title=नरसोबाची वाडी \| मिसळपाव\|website=www.misalpav.com}}</ref> ~~The milk becomes thick and changes colour becomes off white. The sugar is added to get the taste and it is then packed and dispatched to the various dairy and milk product centers for sale.~~<ref>[http://archive.prahaar.in/collag/69187.txt Narsobawadi Basundi] {{webarchive\|url=https://web.archive.org/web/20170510155818/http://archive.prahaar.in/collag/69187.txt \|date=2017-05-10 }}</ref><ref>{{Cite web\|url=http://www.mahalaxmikolhapur.com/index.php?option=com_content&view=article&id=58&Itemid=83\|title=Shree Karveer Niwasini Ambabai Mahalaxmi\|website=www.mahalaxmikolhapur.com~~}}</ref> Basundi is an perishable item so needs to be preserved carefully. This item needs to be consumed with in 2–3 days from the date of manufacturing.~~

	[[Heavy cream]] may be added during the boiling process to hasten the thickening process. Once reduced, a little sugar, cardamom, [[charoli]] and/or saffron are added. Basundi is preserved well after sugar is added. Sugar develops some acidity over a period of time. If it is excessive then it can curdle the basundi. Some times after adding sugar one cooks it for some more time; this gives a nice pink color to basundi, as sugar is also cooked in milk turning into a light caramel. Before adding sugar, basundi is thick but after adding it becomes again fluid. Stirring well prevents from [[malai]] being formed on top and all guests (even late comers) can enjoy equally thick and plain basundi. Basundi is served chilled, often garnished with slices of [[almond]]s and [[pistachio]]s.<ref>{{cite web\|last=Dalal\|first=Tarla\|title=Basundi ( Gujarati Recipe)\|url=http://www.tarladalal.com/Basundi-%28-Gujarati-Recipe%29-633r\|publisher=Tarladalal.com\|accessdate=16 May 2012}}</ref>

	==See also==		==See also==

>Wefffrrr: Image added

2021-04-09T20:24:27Z

Image added

New page

{{refimprove|date=April 2012}}
{{Use dmy dates|date=January 2020}}
{{Use Indian English|date=January 2020}}
{{Infobox prepared food
| name = Basundi
| image = Basundi in Maharashtrian style.jpg|thumb|
| caption = Basundi an Indian dessert.
| alternate_name =
| country = [[India]]
| region = [[Maharashtra]], [[Tamil Nadu]], [[Andhra Pradesh]], [[Gujarat]], [[Karnataka]], [[Telangana]]
| creator =
| course = [[Dessert]]
| served =
| main_ingredient = [[Milk]], [[sugar]], [[cardamom]], [[saffron]]
| variations =
| calories =
| other =
}}
'''Basundi''' ({{lang-gu|બાસુંદી}}, {{lang-kn|ಬಾಸುಂಡಿ}}, {{lang-mr|बासुंदी}}, {{lang-ta|பாசந்தி}}, {{lang-te|బాసుంది}}) is an [[Indian cuisine|Indian]] [[Indian sweet|sweet]] mostly in [[Maharashtra]], [[Gujarat]], [[Andhra Pradesh]], [[Telangana]], [[Tamil Nadu]] and [[Karnataka]]. It is a sweetened condensed milk made by boiling milk on low heat until the milk is reduced by half. In North India, a similar dish goes by the name ''[[rabri]]''.

It is often made on Hindu festivals such as [[Naraka Chaturdashi|Kali Chaudas]] and [[Bhai Dooj|Bhaubeej]] (Bhai Dooj).

Different styles of basundi are also prepared, such as ''sitaphal'' ([[custard apple]]) ''basundi'' and ''angoor basundi'' (basundi with smaller kinds of ''[[rasgulla]]s'').

==Preparation==
[[Heavy cream]] may be added during the boiling process to hasten the thickening process. Once reduced, a little sugar, cardamom, ''[[charoli]]'' and/or saffron are added. Basundi is preserved well after sugar is added. Sugar develops some acidity over a period of time. If it is excessive, then it can curdle the basundi. Sometimes after adding sugar, one cooks it for some more time; this gives a nice pink color to basundi, as sugar is also cooked in milk turning into a light caramel. Before adding sugar, basundi is thick, but after adding, it becomes fluid again. Stirring well prevents ''[[malai]]'' from being formed on top and all guests (even late comers) can enjoy equally thick and plain basundi. Basundi is served chilled, often garnished with slices of [[almond]]s and [[pistachio]]s.<ref>{{cite web|last=Dalal|first=Tarla|title=Basundi ( Gujarati Recipe)|url=http://www.tarladalal.com/Basundi-%28-Gujarati-Recipe%29-633r|publisher=Tarladalal.com|access-date=16 May 2012}}</ref>
Adding less saffron reduces colour intensity.<ref>{{cite web|url=https://www.chitrasfoodbook.com/2014/02/basundi-indian-dessert-recipes.html|title=Basundi recipe-Indian dessert recipes|website=www.chitrasfoodbook.com|date=14 February 2014|access-date=20 April 2020}}</ref> The addition of condensed milk gives a nice flavour and richness to basundi.<ref>{{cite web | url=http://www.sharmispassions.com/2015/01/basundi-recipe-how-to-make-basundi.html | title=Basundi Recipe - How to make basundi | date=1 January 2015 | archive-url=https://web.archive.org/web/20150104052955/http://www.sharmispassions.com/2015/01/basundi-recipe-how-to-make-basundi.html | archive-date=4 January 2015}}</ref>

==How to Serve==
Basundi can be served hot, warm or chilled. It is often served with [[Puri (food)|puris]] (fried Indian flatbread).

==Ingredients==
This milk that is flavored with cardamom powder and saffron basundi varies as per the quantity of saffron. Add less for mild colour.<ref>{{Cite web|url=https://www.chitrasfoodbook.com/2014/02/basundi-indian-dessert-recipes.html|title=BASUNDI RECIPE-INDIAN DESSERT RECIPES}}</ref> The addition of condensed milk gives a nice flavour and wealth to basundi.<ref>{{cite web |url=http://www.sharmispassions.com/2015/01/basundi-recipe-how-to-make-basundi.html |title=Archived copy |accessdate=2015-04-21 |url-status=dead |archiveurl=https://web.archive.org/web/20150104052955/http://www.sharmispassions.com/2015/01/basundi-recipe-how-to-make-basundi.html |archivedate=2015-01-04 }}</ref>

==Regional variants==
===Narsobawadi===
'''Narsobawadi Basundi''' is a variant from [[Narsobawadi]], [[Maharashtra]]. It is a sweetened dense milk made by boiling milk on low heat until the milk is reduced

The area near Narsobawadi and Sangli is having ample amount of [[milk]]. The business in Narsobawadi of Basundi has grown against that. The milk is collected from farmers and is boiled in the kadhai till it reduces water content by half.<ref>{{Cite web|url=https://www.maayboli.com/node/19676|title=||website=www.maayboli.com}}</ref><ref>{{Cite web|url=http://www.misalpav.com/node/27489|title=नरसोबाची वाडी | मिसळपाव|website=www.misalpav.com}}</ref> The milk becomes thick and changes colour becomes off white. The sugar is added to get the taste and it is then packed and dispatched to the various dairy and milk product centers for sale.<ref>[http://archive.prahaar.in/collag/69187.txt Narsobawadi Basundi] {{webarchive|url=https://web.archive.org/web/20170510155818/http://archive.prahaar.in/collag/69187.txt |date=2017-05-10 }}</ref><ref>{{Cite web|url=http://www.mahalaxmikolhapur.com/index.php?option=com_content&view=article&id=58&Itemid=83|title=Shree Karveer Niwasini Ambabai Mahalaxmi|website=www.mahalaxmikolhapur.com}}</ref> Basundi is an perishable item so needs to be preserved carefully. This item needs to be consumed with in 2–3 days from the date of manufacturing.

[[Heavy cream]] may be added during the boiling process to hasten the thickening process. Once reduced, a little sugar, cardamom, [[charoli]] and/or saffron are added. Basundi is preserved well after sugar is added. Sugar develops some acidity over a period of time. If it is excessive then it can curdle the basundi. Some times after adding sugar one cooks it for some more time; this gives a nice pink color to basundi, as sugar is also cooked in milk turning into a light caramel. Before adding sugar, basundi is thick but after adding it becomes again fluid. Stirring well prevents from [[malai]] being formed on top and all guests (even late comers) can enjoy equally thick and plain basundi. Basundi is served chilled, often garnished with slices of [[almond]]s and [[pistachio]]s.<ref>{{cite web|last=Dalal|first=Tarla|title=Basundi ( Gujarati Recipe)|url=http://www.tarladalal.com/Basundi-%28-Gujarati-Recipe%29-633r|publisher=Tarladalal.com|accessdate=16 May 2012}}</ref>

==See also==
*[[Rabri]], a thicker variant

==References==
{{reflist}}

[[Category:Indian desserts]]
[[Category:Gujarati cuisine]]
[[Category:Indian dairy products]]
[[Category:Maharashtrian cuisine]]
[[Category:Karnataka cuisine]]