DUDHI BASUNDI | TRADITIONAL AND INSTANT POT BASUNDI
Dudhi or Lauki is full of vitamin C and potassium and many other vitamins and minerals which are necessary for part of our balanced diet. I know many of us cringe at the sight of dudhi dishes, but let me tell you this Dudhi Basundi will jazz up your dudhi experience like never before.
My Mum first made Dudhi Basundi a few years back when we had some dudhi leftover and I just had to recreate it here! She loves experimenting with different flavours and gets it right every single time!
The contrast of garnishing, rich and creamy flavours and elegant looking Dudhi Basundi turned out delicious and simply satisfying. This Dudhi Basundi is as simple as making Dudhi Kheer, the only difference is that texture-wise Basundi is thicker and creamier.
Dudhi/Lauki or Bottle Gourd Recipes
Dudhi Muthia, Dudhi na Thepla, Dudhi Khichdi, Dudhi Halwa
Difference between Basundi and Rabdi
Basundi is a dessert that hails from Gujarat made from whole milk. The whole milk is boiled and continually stirred until a thickened cream-like consistency is achieved. It can be made plain (just sweet) or have various flavours added to it. Basundi is creamy and smooth.
Rabdi is from Uttar Pradesh or North India. It is also made by boiling whole milk. Rabdi is more "danedaar" which means it has a bitty or grainy texture. This is due to the "malai" or film that forms on hot milk, being continually stirred back into the dish.
Tips for the Best Basundi
- Basundi needs constant attention and stirring otherwise the milk will stick to the bottom of the pan
- Use a heavy bottom pan wherever possible to reduce sticking
- If making Basundi in Instant Pot - ADD SOME WATER to deglaze the inner pot, before adding the milk
- Add condensed milk at the end as it is already cooked so doesn't need further cooking time.
- Your pan should be as clean as possible as any leftover food stuck to it will cause the milk to burn
- Use whole milk or full-fat milk for creamy basundi
- For traditional basundi, just skip out the dudhi in this recipe
- Variations: add mango pulp once the basundi is cooled and you have mango basundi
- For any vegetable basundi, cook the vegetable in ghee first
- For any fruit basundi, add the pulp or puree to the cooled basundi
Dudhi Basundi Ingredients
Dudhi - use freshly bought dudhi for the best flavour
Whole milk - use full fat milk wherever possible
Cream - for an even creamier and rich basundi
Condensed Milk - goes in towards the end as we do not want the mixture to burn (condensed milk is already cooked)
Cardamom Powder
Nutmeg Powder
Ghee
Garnishing:
Almond and Pistachio Slivers
Saffron Threads
edible 24ct gold
Instant Pot Dudhi Basundi Method
You can easily make Instant Pot Basundi to speed up the cooking process. However, do note that this is not the traditional way of making basundi.
1. Peel dudhi and grate - use the whole dudhi as long as it is tender. Discard any seeds if they are big
2. Turn on Instant Pot saute mode for 2 minutes
3. Add ghee and add grated dudhi and saute
4. Add ¼ cup of water and deglaze the inner pot - this is SO IMPORTANT as the basundi will burn
5. Add whole milk, nutmeg and cardamom powder
6. Cancel saute and select Pressure Cook on HIGH for 5 minutes.
7. After 10 minutes NPR, add the cream and condensed milk and saute for 1 min more to incorporate
8. Basundi is ready
9. Transfer to a container once cooled and chill
10. Garnish with nuts, saffron, and edible gold
The traditional method is in the Recipe Card below.
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📖 Recipe
Dudhi Basundi (stovetop and instant pot method)
Ingredients
- 250 grams Bottle gourd Grated
- 1 liter Full fat milk
- 250 ml Cream
- 1 tin Condensed milk 397g
- ¼ teaspoon Cardamom Powder
- ⅛ teaspoon Nutmeg powder optional
- 2 tablespoon Ghee
- 3 tablespoon Almond and Pistachio slivers
- 6 strands saffron
- Edible gold or silver leaf optional
Instructions
Stovetop
- Peel dudhi and grate – use the whole dudhi as long as it is tender. Discard any seeds if they are big.
- In one heavy bottom pan add milk and bring it to boil.
- Let it simmer 10-12 minutes.
- Keep stirring in between to prevent sticking milk.
- Now add cream and let the mixture simmer for another 5-7 minutes.
- In another pan or Kadai heat ghee and add grated dudhi.
- Saute dudhi for 8-10 minutes then add into milk and cream mixture.
- Cook this mixture for another 20-22 minutes until you get thickened mixture.
- Now add condensed milk and let the Basundi cook further for five minutes.
- Add cardamom and nutmeg powder.
- Let the basundi cool and chill in the refrigerator.
- Serve in a serving bowl, garnish it with almond and pistachio slivers, saffron threads and edible silver or gold leaf or use edible dried flowers.
- Enjoy!
Instant Pot
- Turn on Instant Pot saute mode for 2 minutes.
- Add ghee and add grated dudhi and saute.
- Then add ghee and add grated dudhi and saute.
- Add whole milk, nutmeg and cardamom powder
- Cancel saute and select Pressure Cook on HIGH for 5 minutes.
- After 10 minutes NPR, add the cream and condensed milk and saute for 1 min more to incorporate.
- Basundi is ready
- Transfer to a container once cooled and chill
- Garnish with nuts, saffron, and edible gold.
Notes
- Basundi needs constant attention and stirring otherwise the milk will stick to the bottom of the pan
- Use a heavy bottom pan wherever possible to reduce sticking
- If making Basundi in Instant Pot – ADD SOME WATER to deglaze the inner pot, before adding the milk
- Add condensed milk at the end as it is already cooked so doesn’t need further cooking time.
- Your pan should be as clean as possible as any leftover food stuck to it will cause the milk to burn
- Use whole milk or full-fat milk for creamy basundi
- For traditional basundi, just skip out the dudhi in this recipe
- Variations: add mango pulp once the basundi is cooled and you have mango basundi
- For any vegetable basundi, cook the vegetable in ghee first
- For any fruit basundi, add the pulp or puree to the cooled basundi
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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Hayley Dhanecha says
If you think you don't like dudhi, this basundi will genuinely change your mind! My Mum first made this when we had some leftover bottle gourd and the result was so silky and indulgent that it's been a firm favourite ever since! The saffron, cardamom and pistachio garnish make it feel really special, and it's an absolute showstopper served chilled at Diwali or any festive occasion.
Dipali Bhasin says
As a child, I have grown up eating this pudding. But that was years back and I had forgotten about it, till I came across your post. Love your photography. It's a heavenly picture soaked in aqua colours. Will be making this soon.
Best,
Dipali ( https://www.spoonsandsneakers.com/ )
ShilpaBh says
Wow.dudhi basundi.. too good .. feeling like eating. Love your photography. Thank you for sharing.
Archana says
I have tried halwa n kheer never basundi. Sounds yummy.
Give Me Some Spice says
What a lovely and rich recipe perfect for any time. Your recipe reminded me of my FIL used to make amazing basundi. Never tried with dudhi though.
Mayuri Patel says
Wow Jagruti, dude basundi... awesome.I've made fruit basundis but never with doodhi. Should probably make it for Diwali.
Shobha says
I have tried Doodhi halwa but not basundi .. will surely give it a try. Looks delicious
Unknown says
Jagruti, your posts make me nostalgic. Your recipes make me miss home all the more. I used to love Basundi back home. It's been so long I had it. Love the pictures.
Anonymous says
So delicious.. Beautifully captured and very well presented. In chilhood I use to hate Milk, that time my mom use to iffer me carrot/dudhi kheer very often. And I enjoy this from core of my heart. Now me missing those days..
THANKS for bringing back those memories.
Soma Mukherjee says
Your recipe for doch basundi looks so tempting, just perfect for this festive season 😊
Uma Srinivas says
Looks delicious and beautiful! Perfect for festival time:)
Lathiya says
Looks absolute delicious 😊... would love to try
Vanitha says
Dudhi basundi sounds divine! I have always enjoyed it in a halwa; will try it soon 🙂
Unknown says
This dessert look heavenly and stunning beautiful!
Rafeeda AR says
Somehow I have been wanting to make dudhi halwa but have never got around it... for us, dudhi is for savory dishes. 🙂 The basundi looks so good, I wouldn't mind having that whole bowl all by myself...
jcookingodyssey says
Rafeeda, do try 🙂 I am sure you won't regret having it.