Turnip Basundi

turip basundi

Turnip Basundi is a famous sweet recipe from my native place Virudhunagar (Taminadu).They are mostly served for marriages as a dessert.
Turnip basundi is made by adding grated,boiled turnips to thickened milk.These turnips gives good quantity to the basundi also adds nice crunchiness and granular consistency to the basundi.Finally they are garnished with nuts,saffron to make it more rich and delicious.



SERVES : 4-5



400 g turnip

750 ml full fat milk

3/4 cup sugar

1 tbsp chopped nuts of your choice

Few saffron strands for garnishing

Water as required

turnip basundi


Grate the turnip and bring a liter of water to boil.Add these grated turnip and cook for 5 mins or until the raw smell of the turnip dissapears.Repeat the boiling process with fresh water if the smell is stubborn.

grate turnips

Bring the milk to boil without water and reduce to half its quantity.Add the sugar to the thickened milk on low flame and stir until it dissolves.

reduce it to half its quantity

Wash the turnip under running water and remove the water content completely from it.Add it to the thickened milk.

add to milk

Switch off the flame and add the cardamom powder.

add cardamom

Garnish with nuts and saffron strands.

add chopped nuts

Serve the Turnip Basundi warm or chilled.



Boil the turnips well to remove the raw smell completely.

You can also add 50 g of kova while adding the sugar for a richer version and for a thick consistency.

I have used cashews,almonds and pistachios for garnishing.


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