• Kishan Desai

Gujarati Basudi (બાસુદી)

Basudi is basically homemade sweetened condensed milk that is eaten through India as a dessert. Basudi was a common dessert that my mom would make when we would have guests over. I remember dipping fresh puri's into my Basudi and adding extra almonds!


  • 1 Gallon of Whole Milk

  • 16 oz of Heavy Cream

  • 1/3 - 1/2 cup of Sugar

  • Cardamom Pods or Powder

  • Slivered Almonds


Basudi is absolutely delicous, but with that being said, it requires roughly 1 - 1.5 hours of stirring to get it right.

Start off by bringing your milk and heavy cream to a boil in a large sauce pan. You want to make sure you are constantly stirring your mixture to avoid burning. Once you have reached a boil, reduce the heat to a simmer. You want to keep stirring your milk mixture until it has reduced by almost half, and also thickened naturally. Be sure to scrape down the sides every so often so that nothing burns or gets dry. After roughly an hour, you should have a thickened condenced milk. With the heat on medium, add in your sugar to your own taste. If you want it to be extra sweet, you can put in more sugar. I would start off with about 1/3 of a cup and slowly add more until you have reached your desired sweetness. You can also try using brown sugar to deepen the flavor profile of your Basudi. Let the sugar disolve and turn off the heat.

Once you have turned off the heat, allow for your Basudi to cool slightly. Once it has cooled, pour your Basudi through a mesh strainer. This will give you a smooth and lump free Basudi.

Then go ahead and refrigerate it for at least an hour before serving. In my opinion, the colder it is, the better it taste. When you are ready to serve it, sprinkle some cardamom powder or pods, along with some slivered almonds on top of your Basudi. You can also use pistachios and saffron if you would like. Serve it by itself or along side a Gujarati meal with lots and lots of fresh puri!

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-Kishan Desai

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