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Basundi Kheer
Desserts • India
How to Make Basundi Kheer (Traditional & Healthy Version)
Basundi Kheer is a delightful West Indian dessert that combines the rich creaminess of basundi with the comforting goodness of kheer. Originating from Maharashtra and Gujarat, this sweet treat is a staple during festivals like Diwali and Raksha Bandhan, often gracing celebratory thalis. Basundi is traditionally made by slow-cooking milk until thick and creamy, while kheer is a rice-based pudding. This fusion dessert beautifully marries both, resulting in a luscious, aromatic pudding that’s lightly sweet and loaded with nuts and cardamom. Basundi Kheer is cherished for its luxurious texture and subtle flavors, making it a showstopper at festive gatherings and special occasions. The gentle simmering of milk with rice, saffron (kesar), and nuts creates a dessert that’s both comforting and indulgent. Yet, this healthy version uses low-fat milk and natural sweeteners, making it suitable for calorie-conscious families who don’t want to miss out on their favorite Indian desserts. Whether served chilled or warm, Basundi Kheer is an ode to West India’s rich culinary heritage and a perfect way to celebrate togetherness.
Ingredients(for 1 medium bowl (approx. 150 ml))
- 500 ml Low-fat milk (doodh)
- 1/4 cup Cooked rice (chawal (preferably short-grain, pre-cooked))
- 2-3 tbsp Stevia or jaggery powder (gud (or adjust to taste))
- 1/2 tsp Cardamom powder (elaichi)
- 5-6 strands Saffron strands (kesar, soaked in 1 tbsp warm milk)
- 6-8 Almonds (badam, sliced)
- 6-8 Pistachios (pista, sliced)
- 1 tbsp Raisins (kishmish) - optional
- 1/2 tsp Rose water (gulab jal) - optional
- 1 tsp Chironji seeds (optional, for garnish) - optional
Instructions
- 1
Pour low-fat milk into a thick-bottomed kadhai and bring to a boil on medium flame. Stir occasionally to avoid burning.
5 minutes
Use a heavy-bottomed vessel to prevent milk from sticking.
- 2
Once milk boils, reduce heat and simmer. Keep stirring and scraping the sides to incorporate the malai (cream) back into the milk. Continue until milk reduces by 1/3.
7 minutes
Continuous stirring ensures a creamy texture without scorching.
- 3
Add the cooked rice and mix gently. Cook on low flame, letting rice absorb some of the thickened milk.
3 minutes
Use short-grain rice for best texture.
- 4
Stir in saffron milk, cardamom powder, and half of the sliced almonds and pistachios. Mix well.
2 minutes
Soaking saffron in warm milk releases maximum color and aroma.
Why This Dish is Healthy
This healthy Basundi Kheer recipe offers all the traditional taste with reduced calories and fat. By using low-fat milk and natural sweeteners, it supports heart health and blood sugar management. The nuts provide plant-based protein and good fats, making it both satisfying and nourishing, perfect for a balanced vegetarian diet. Choosing this version allows you to enjoy festive sweets without guilt!
Basundi Kheer, when made with low-fat milk and natural sweeteners like stevia or jaggery, becomes a nutritious dessert rich in calcium, protein, and essential vitamins like B2 and B12. The inclusion of nuts such as almonds and pistachios adds healthy fats and antioxidants, while saffron provides trace minerals and a mood-enhancing effect. This lighter version is lower in saturated fat and refined sugars, making it a smart choice for those mindful of their calorie and sugar intake.
Pro Tips
- 💡Tip 1: Always use a heavy kadhai for slow-cooking milk-based desserts.
- 💡Tip 2: Add sweetener after turning off the heat to prevent curdling.
- 💡Tip 3: Garnish just before serving for the freshest crunch and aroma.
Storage & Serving
Store in an airtight container in the refrigerator for up to 2 days. Always serve chilled or at room temperature. Stir well before serving as cream may settle on top.
Best served: Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 260.0 kcal |
