Basundi

Basundi is a classic Maharashtrian and Gujarati milk-based delicacy, prepared by gently reducing fresh full-cream milk over a slow flame to achieve a thick, creamy texture. Known for its rich taste and smooth mouthfeel, basundi is widely consumed as a festive dessert and also served with puris, jalebi, or as a standalone sweet dish.

In this training, basundi preparation is taught at plant and commercial level, focusing on consistency, shelf stability, hygiene, and scalability.

Key Learning Points:

• Selection of raw milk and fat percentage control

• Step-by-step milk concentration process

• Temperature and time management during reduction

• Sugar addition and flavoring (cardamom, nuts, saffron)

• Texture control to avoid burning or graininess

• Food safety and hygiene practices

• Shelf life management and storage conditions

• Commercial packaging methods

• Costing and yield calculation

• Quality checks for color, aroma, and thickness

This practical knowledge enables participants to produce authentic, market-ready basundi suitable for small dairies, sweet shops, and large-scale production units.