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.
- 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. Don’t forget to sign up for email updates to get new recipes delivered right to your inbox. You can find us on Twitter, Facebook, Instagram, Pinterest and Google+. So follow us if you can…We would love to keep in touch with you all:)
