Basundi is a popular dessert from the states of Gujarat and Maharashtra. It is cooked by boiling the milk, stirring frequently, and reducing it by half to a creamy consistency with layers of creamy fat melding into the dish. Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week! By submitting this form, you consent to receive emails from Minstry of Curry A variation of this dish, Rabdi or Rabri is popular in Northern India. It uses the same ingredients as basundi, except the cream formed during boiling is constantly scraped and mixed into the milk and the milk is reduced to one third of the quantity. Making Rabdi a thicker version of the basundi. My mom makes this dish by adding dudhi also known as lauki or bottle gourd/calabash.
Variations for Dudhi Basundi Recipe:
Add more or less dudhi. I have used 4 cups in this recipe but you can also use 2 cups. Add whole milk after the pressure cooking step for a creamier basundi. Saute for a longer time in the end to get a thicker consistency like Rabdi.
Start with peeling and discarding the topmost skin of the dudhi. Then use the same peeler or a thin mandolin slicer, to make small thin peels of the dudhi, discarding the seedy-soft middle layer. Saute the thinly peeled pieces of dudhi with some ghee, milk, and sugar and cook it down until the milk is of the consistency you desire- Basundi or Rabdi. The final dish will have a lovely pinkish-yellow hue with rich aromas from cardamom and saffron. Top it off with pistachios or almonds or skip them for a delicious nut-free dessert.
Serving
Basundi can be enjoyed as is by spoonfuls warm or chilled. I love to serve it as a meal with puri and undhiyu. Here is a quick video: Here are some other delicious recipes for the versatile and nutrition-packed dudhi/lauki/calabash/bottle gourd:
Dudhi Halwa Dudhi Muthia
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Recipe
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