DUDHI BASUNDI - traditional and Instant Pot method

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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Dudhi Basundi (stovetop and instant pot method)

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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.

Course Desserts, Indian sweet, Mithai

Cuisine Gujarati, Indian

Prep Time 5 minutes mins

Cook Time 40 minutes mins

Total Time 45 minutes mins

Servings 6 servings

Author Hayley Dhanecha

Cook ModePrevent your screen from going dark

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

Cook ModePrevent your screen from going dark

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

Serving: 1 | Calories: 510kcal | Carbohydrates: 47g | Protein: 12g | Fat: 31g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 103mg | Sodium: 163mg | Potassium: 597mg | Fiber: 0.1g | Sugar: 45g | Vitamin A: 1076IU | Vitamin C: 3mg | Calcium: 438mg | Iron: 0.5mg

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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