Angoor Basundi

Recipe by
Total Time:
30-45 minutes
Rated : 2.5 Stars
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

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  • 1 litre - full Milk for basundi
  • 1 cup - Paneer
  • 2 tsps - Sugar
  • 1 cup - Sugar (for syrup)
  • 1 tin - condensed Milk
  • 1 tsp - cornflour ( to fasten the process)
  • few strands - Kesar (optional)
  • chopped dry fruits (Badam, Pista)
  • Cardamom powder
  • red colour (optional)
  • yellow colour (optional)

How to Make Angoor Basundi

  • For Basundi: Firstly from 1 litre of milk take out 1 small cup of milk.
  • Boil the rest of milk, add sweetened condensed milk to boiling milk.
  • Mix 1 tsp of cornflour to the cup of milk which was kept aside.
  • Mix well and add slowly to the boiled milk.
  • Keep stirring on a low flame for 10 min.
  • Now add Kesar and cardamom powder to the milk.
  • Basundi is ready.
  • For Angoor: In a pressure cooker add 4 cups of water and sugar.
  • Boil till the sugar has been dissolved.
  • We don't need a thick syrup like Gulab jamun.
  • Take paneer in bowl add 2 tsp of sugar and mix it properly.
  • Mix till the sugar has completely amalgamated in paneer with the lower part of your palm.
  • Make two parts of paneer in two separate bowls.
  • In one bowl add yellow colour and other red colour.
  • Don't worry if it turns into dark pink or dark yellow in colour.
  • Once we cook, the colour will become lighter.
  • Make very small balls of each colour.
  • Add to the boiling sugar water.
  • Close the lid of pressure cooker with whistle on it on high flame till one whistle and then lower the flame and cook till 5-6 minutes.
  • Switch off the flame and let the pressure cooker cool down.
  • Angoor will be now double the size of original balls.
  • Finally add angoor to the basundi.
  • Garnish it with dry fruits and serve.