Milky orange dessert


Preparation info

  • Difficulty


  • Serves


Appears in

The Complete Indian Regional Cookbook: 300 Classic Recipes from the Great Regions of India

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

  • About

Basundi is a sweet, milky dessert that works well with most fruits, and especially tropical ones such as oranges, pineapples or mangoes. The traditional cooking method is rather time-consuming, but this quicker version uses evaporated and condensed milk as well as ground rice to speed up the thickening process.


  • sunflower oil, for brushing
  • 400 g/14 oz canned evaporated milk
  • 400 g/14 oz canned sweetened condensed milk
  • 15 ml/1 tbsp ground rice
  • 2–3 large oranges
  • 5 ml/1 tsp ground cardamom
  • 1.25 ml/¼ tsp freshly grated nutmeg
  • 300 g/1012 oz canned mandarin segments, drained
  • 3–4 fresh mint sprigs, to decorate


  1. Grease the base of a heavy pan and pour both types of milk into it.

  2. Mix the two types of milk with a whisk to combine, then place the pan over medium heat. Stir the liquid regularly as it comes to a slow simmer.

  3. Blend the ground rice with just enough water to make a paste with a pouring consistency, then add it to the milk in the pan when it comes to boiling point.

  4. Cook very gently, stirring constantly, for 10–12 minutes, until the mixture has thickened to a creamy consistency.

  5. Remove from the heat, cool, then chill in the refrigerator for 4–5 hours.

  6. Squeeze the oranges, then stir the juice into the milk mixture with the cardamom and nutmeg. Stir in half the mandarin segments.

  7. Transfer the mixture to stemmed glasses and garnish with the remaining mandarin segments and the mint sprigs.

Per portion Energy 482kcal/2032kJ; Protein 17.1g; Carbohydrate 75.8g, of which sugars 73.8g; Fat 14.2g, of which saturates 8.8g; Cholesterol 53mg; Calcium 566mg; Fibre 0.3g; Sodium 262mg.