Dudhi Basundi

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 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 (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.

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.

This curry is cooked with nourishing and colourful autumn vegetables in homemade coconut red curry sauce which can be prepared mild or spicy. And above all, a bonus point is that this curry is completely vegan, so I urge you to try this recipe this autumn and winter season as this curry is a beautiful way to enjoy and celebrate all the best produces of this colourful season as Autumn is well and truly here in my part of the world. It is definitely time for fuzzy slippers, comfort curries to gorge on.

Since I have prepared a couple of jars Thai Green and Red Curry paste at home, I am on a roll making Thai dishes as everyone in the family is a big fan of Thai food. I have already made Coconut and Pineapple Thai Fried Rice, Thai Green Curry Hummus and Thai Style Squash and Sweet Potato Noodles Soup. All these recipes are our favourite, it’s hard to pick one and now we have one more strong candidate in the race too

This curry can be made in a tick and can be a great midweek dinner. In addition to sweet potato in this curry is bulked up with really healthy ingredients such as chickpeas, mushrooms and spinach. However, you can use whatever you have to hand like instead of sweet potatoes butternut squash and either spinach can be replaced with kale.

Thai Sweet Potato, Chickpea and Mushroom Curry

ingredients:

• 500g peeled and cubed Sweet Potato
• 300g boiled chickpeas without water
• 300g mushroom roughly chopped
• 250g spinach
• 4 -5 tbsp. red or orange Thai curry paste
• 1 tin-400ml coconut milk
• 3-4 shallots or mild onion finely chopped
• 2 tbsp. Oil
• 1/4 cup roasted peanuts
• 1 red bell pepper chopped
• 1 tbsp. lime juice
• 2-3 tbsp. freshly chopped coriander
• 1 Tbsp. palm sugar
• 1 Tbsp. soy sauce

instructions:

How to cook Thai Sweet Potato, Chickpea and Mushroom Curry

1. Heat oil in a heavy bottom pan and fry the chopped shallots or onion until light pink.
2. Add chopped sweet potatoes and stir well.
3. Cover the pan with the lid and let the sweet potato chunks cook for 5-7 minutes on very low heat.
4. Now add chopped mushrooms and stir well.
5. Add curry paste and soy sauce, combine everything.
6. After 3-4 minutes add coconut milk with 50ml water and let the curry cook for a while.
7. Now add red bell pepper and chickpeas and let the curry cook further for 5-7 minutes.
8. Let the curry simmer till the sauce gets thicker.
9. Now stir in spinach until wilted and add salt and palm sugar.
10. Add half of the peanuts and coriander, add lime juice and mix well.
11. Serve hot with cooked basmati and wild rice.
12. Enjoy!

NOTES:

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