Instant Pot Basundi / Thickened Sweet Milk Dessert

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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.

Basundi /Thickened Sweet Milk Dessert

Jyoti Behrani

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. 

5 from 2 votes

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Prep Time 5 mins

Cook Time 30 mins

Total Time 35 mins

Course Dessert

Cuisine Indian

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.

Disclaimer

Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

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KEYWORD

Instant Pot Basundi, Instant Pot recipes, Instant Pot Indian Dessert, Basundi