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Santra Basundi/ Tangerine Kheer is a creamy, sweet, thickened milk dessert. Its a popular Gujarati Sweet served along with the main meal.
Prep Time 5 mins
Cook Time 20 mins
Total Time 1 hr 25 mins
Course Dessert, Indian Sweet
Cuisine Gujarati
Servings 4


  • 1 litre full fat milk
  • 4 tbsp sugar reduce amount if using condensed milk
  • 4 tbsp grated mawa or condensed milk
  • 1 cup tangerine segments with the membrane, seeds and white part removed
  • ¼ tsp saffron
  • ½ tsp cardamom powder
  • ¼ tsp nutmeg powder
  • 2 tbsp almond flakes
  • 1 tbsp pistachio flakes


  • Put the milk in a deep saucepan and bring it to a boil. Reduce the heat and let it simmer till its nearly half the quantity. Remember to stir it frequently.
  • This will take about 15-20 minutes. At this stage the milk will appear creamish in colour.
  • Add the sugar and mawa or condensed milk. Simmer for a further 5 minutes.
  • Let the mixture cool down a bit. Whisk it with a hand blender to make it into a smooth mixture.
  • Add saffron, cardamom and nutmeg powder. Mix and let it become cold.
  • Add the tangerine segments.
  • Put the basundi in the fridge for 1 to 2 hours.
  • Decorate with the almond and pistachio flakes and serve.


  • If you are using sweet condensed milk, reduce the amount of sugar you use.
  • For a much creamier consistency add ½ cup fresh cream when the basundi is cold.
  • Instead of tangerine, add pomegranate, grapes or berries.
  • I prefer using a non stick pan for kheers. The milk does not get burnt easily.
Keyword Santra Basundi Recipe