• While Cooking basundi, scraping the sides of the vessel is important as it adds malaidar texture.
  • You can mix in the kesar (saffron) while reducing the milk if you like the enriched flavour of saffron. If you are one of those who likes just a little hint of saffron, sprinkle it on top when it is ready.
  • You can use dry fruits of your choice as this basic flavour blends well with any fruit or dry fruits.
  • Any dish with milk needs to be given the required attention and constant stirring or else the milk burns.


Calories: 220kcal | Carbohydrates: 19g | Protein: 10g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 29mg | Sodium: 93mg | Potassium: 441mg | Fiber: 1g | Sugar: 18g | Vitamin A: 411IU | Vitamin C: 0.2mg | Calcium: 318mg | Iron: 0.3mg

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  1. Atika Tanwar

    5 stars
    Since childhood, I have been showing tantrums in drinking milk. But I think I can't resist trying out this flavoured milk recipe now.