Preparation of Basundi

Basundi is a region specific product; hence its quality attributes vary from region to region. Product with a complete homogenous consistency (like sweetened condensed milk) to slightly granular with soft flakes is preferred in different regions. Accordingly the method of manufacturing of basundi differs from place to place. The general method involves open pan (shallow kettle) concentration of sweetened milk till a desired concentration (about 2 fold) is achieved. The heat treatment in presence of sugar imparts slight caramel flavour and brownish colour in the final product. A standard method has been developed for basundi preparation Fig

Flow diagram of the manufacture of basundi

Though both types of milk can be used for basundi making, buffalo milk is preferred over cow milk. The initial quality of milk should be good. It is desirable to adjust fat and SNF ratio of 0.50 for cow milk and 0.70 for buffalo milk for producing basundi of same composition throughout the year. Open pan evaporation with vigorous scraping produces basundi with granular consistency (due to denaturation of protein).However, if a homogenous and smooth consistency product is needed, the concentrated product should be homogenized at a pressure of 75 kg/cm2 and at 65oC. The product is stored under refrigerated conditions.