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Instant Pot Basundi / Thickened Sweet Milk Dessert

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This Instant Pot Basundi is a quick and easy recipe for thickened sweet milk flavored with some cardamom and saffron, topped with some dry fruits such as almonds, pistachios.
Basundi is a very popular sweet from western part of India. It is thickened sweet milk flavored with some green cardamon powder, saffron and some dry fruits. This sweet is served during special occasions, such as festivals, celebrations.

 

 

Traditionally, basundi is made using full fat milk and sugar, simmered for quite some time, almost until the milk has reduced to about half the quantity. There is a similar dessert preparation in northern part of India, which primarily uses milk and sugar to make this dessert known as rabdi or rabri. The consistency of basundi and rabri are not quite the same. Basundi is cooked until the milk is reduced to half wheres rabri is cooked until the milk is reduced to almost a fourth. The texture of basundi is creamy and a flowing liquid consistency, wheres rabri is more thick, dense in texture. However, both use the same technique and ingredients for the preparation. If the milk is to reduced to half the byproduct is called basundi, and when it is reduced to a fourth, resulting in rabri/rabdi. Basundi is traditionally served as it is, wheres rabri is accompanied by some other sweets such as gulab jamun, malpua some of the classic Indian desserts.

Today, I am sharing my recipe for basundi, which is apt for busy moms like me. Quick and delicious, same authentic flavors. Enjoy this authentic preparation of basundi my way!!

 

 

 

Basundi /Thickened Sweet Milk Dessert

This Basundi is a quick and easy recipe for thickened sweet milk flavored with some cardamom and saffron, topped with some dry fruits such as almonds, pistachios. 
Course Dessert
Cuisine Indian
Keyword Instant Pot Basundi, Instant Pot recipes, Instant Pot Indian Dessert, Basundi
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Author Jyoti Behrani

Ingredients

  • 4 cans evaporated milk 12 oz can each
  • 1/2 - 3/4 can condensed milk (as per tast 14 oz can
  • 1 TSP cardamom powder
  • Few strands of saffron
  • Handful of nuts for garnish slivered almonds, pistachios
  • 1/2 TBSP of ghee to grease the inner pot of Instant Pot / pot

Instructions

Instructions for Instant Pot Cooking:

  • Grease the inner pot of Instant Pot with some ghee. Apply in the bottom and on the sides, half way. This will help prevent any milk sticking to the bottom.
  • Turn on Instant Pot to saute mode (normal). Add evaporated milk, condensed milk (I used around 1/2 can), cardamom powder, few strands of saffron, mix well. Bring the mixture to a rolling boil, stirring constantly to avoid any milk sticking to the bottom of the pot.
  • OPTION A :: Continue cooking on saute mode for about 20-25 min, or until the desired consistency of basundi is achieved.
    OPTION B :: Switch to slow cook mode for 2 hrs. After 2 hrs check the consistency if desired continue to cook on slow cook mode or switch to saute mode and finish it.
  • Add some nuts. Basundi can be served warm or cold. Enjoy!!

Instructions for Stove Top Cooking:

  • Grease the pot with some ghee. Apply in the bottom and on the sides, half way. This will help prevent any milk sticking to the bottom.
  • Turn on heat. Add evaporated milk, condensed milk (I used around 1/2 can), cardamom powder, few strands of saffron, mix well. Bring the mixture to a rolling boil, stirring constantly to avoid any milk sticking to the bottom of the pot.
  • Reduce the heat to low. Continue to cook for about 20-25 min, or until the desired consistency of basundi is achieved. Keep stirring occasionally to avoid any milk sticking to the bottom.
  • Add some nuts. Basundi can be served warm or cold. Enjoy!!

Notes

  1. Applying ghee to the inner pot of Instant Pot/pot helps prevent the sticking of milk to the bottom of the pot.
  2. While making basundi on a stove top, use a heavy wide bottom pot. Make sure the size of the pot is twice bigger, to avoid any spills.
  3. Adjust the sweetness as per taste, you can always add more condensed milk later.
    Sugar may also be substituted in place of condensed milk.
  4. Cook the milk to a desired consistency. If milk is reduced to half, you get basundi. If milk is reduced to a fourth, resulting in rabri/rabdi.
  5. Basundi thickens upon refrigeration. So does rabri/rabdi.

 

 

 

 

Jyoti Behrani

Hello!! Welcome to my blog, my journey Living Smart and Healthy! Cook with me easy and authentic Indian food and around the globe. Will be sharing tips and tricks on easy authentic cooking, without spending hours in the kitchen or comprising on authentic flavors. Keeping things simple and healthy is what I am all about. Life is simple, so lets keep cooking simple too!!

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