DUDHI BASUNDI - traditional and Instant Pot method

The silkiest of desserts, this Dudhi Basundi is a delicious take on traditional sweet Basundi. Gujarati dudhi basundi can be made on the stovetop or in the Instant Pot or electric pressure cooker. 

Savour this scrumptious Dudhi Basundi on any fasting day or as a perfect dessert for any festive occasion alongside saadi poori (plain deep-fried flatbread). This sweetened and creamy pudding is prepared with milk, grated bottle gourd, sugar and infused with aromatic spices such as cardamom and nutmeg powder. Then this chilled and divine Dudhi Basundi is lovingly adorned with pistachio and almond slivers, saffron threads, and edible 24ct, gold leaf!


Dudhi Basundi, a delicious thickened and creamier dessert is perfect for any fast or served on any festive occasion. Stewed grated bottle gourd in ghee and milky goodness, the final results give you creamier spoonful dessert with the warmth of cardamom and saffron and crunch from the pistachio and almond mix.






Dudhi Basundi, a delicious thickened and creamier dessert is perfect for any fast or served on any festive occasion. Stewed grated bottle gourd in ghee and milky goodness, the final results give you creamier spoonful dessert with the warmth of cardamom and saffron and crunch from the pistachio and almond mix.


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

Dudhi Muthia, Dudhi na Thepla, Dudhi Khichdi, Dudhi Halwa



Dudhi Basundi, a delicious thickened and creamier dessert is perfect for any fast or served on any festive occasion. Stewed grated bottle gourd in ghee and milky goodness, the final results give you creamier spoonful dessert with the warmth of cardamom and saffron and crunch from the pistachio and almond mix.


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 1/4 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.


Dudhi Basundi, a delicious thickened and creamier dessert is perfect for any fast or served on any festive occasion. Stewed grated bottle gourd in ghee and milky goodness, the final results give you creamier spoonful dessert with the warmth of cardamom and saffron and crunch from the pistachio and almond mix.

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Dudhi Basundi, Dudhi Kheer, Lauki Kheer
Desserts
Indian
Yield: 4-6 Servings
Author:

DUDHI BASUNDI

DUDHI BASUNDI

Dudhi Basundi, a delicious thickened and creamier dessert is perfect for any fast or served on any festive occasion. Stewed grated bottle gourd in ghee and milky goodness, the final results give you creamier spoonful dessert with the warmth of cardamom and saffron and crunch from the pistachio and almond mix.
prep time: 5 Mcook time: 40 Mtotal time: 45 M

ingredients:

  • 250g Grated bottle gourd
  • 1 ltr. Full fat milk
  • 250ml. Cream
  • 1 tin (397g) Condensed milk
  • Pinch Cardamom Powder
  • Pinch Nutmeg powder (optional)
  • 2 tbsp. Ghee
  • 2-3 tbsp. Almond and Pistachio slivers
  • Pinch saffron threads
  • Edible gold or silver leaf

instructions:

How to cook DUDHI BASUNDI

  1. In one heavy bottom pan add milk and bring it to boil.
  2. Let it simmer 10-12 minutes. 
  3. Keep stirring in between to prevent sticking milk.
  4. Now add cream and let the mixture simmer for another 5-7 minutes.
  5. In another pan or Kadai heat ghee and add grated dudhi.
  6. Saute dudhi for 8-10 minutes then add into milk and cream mixture.
  7. Cook this mixture for another 20-22 minutes until you get thickened mixture.
  8. Now add condensed milk and let the Basundi cook further for five minutes.
  9. Add cardamom and nutmeg powder.
  10. Let the basundi cool and chill in the refrigerator.
  11. 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.
  12. Enjoy!
Calories
375.27
Fat (grams)
34.06
Sat. Fat (grams)
19.98
Carbs (grams)
13.50
Fiber (grams)
1.37
Net carbs
12.13
Sugar (grams)
7.31
Protein (grams)
6.25
Sodium (milligrams)
90.00
Cholesterol (grams)
95.79
The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.

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15 comments

  1. 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...

    ReplyDelete
    Replies
    1. Rafeeda, do try :) I am sure you won't regret having it.

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  2. This dessert look heavenly and stunning beautiful!

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  3. Dudhi basundi sounds divine! I have always enjoyed it in a halwa; will try it soon :)

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  4. Looks absolute delicious 😊... would love to try

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  5. Looks delicious and beautiful! Perfect for festival time:)

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  6. Your recipe for doch basundi looks so tempting, just perfect for this festive season 😊

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  7. 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.

    ReplyDelete
  8. 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.

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  9. I have tried Doodhi halwa but not basundi .. will surely give it a try. Looks delicious

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  10. Wow Jagruti, dude basundi... awesome.I've made fruit basundis but never with doodhi. Should probably make it for Diwali.

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  11. 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.

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  12. I have tried halwa n kheer never basundi. Sounds yummy.

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  13. Wow.dudhi basundi.. too good .. feeling like eating. Love your photography. Thank you for sharing.

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  14. 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/ )

    ReplyDelete

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