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    Home » Sweets

    Pumpkin Basundi Recipe | Yellow Pumpkin Basundi

    Jan 15, 2023 · 3 Comments

    Jump to Recipe Print Recipe

    Pumpkin Basundi Recipe | Yellow Pumpkin Basundi with step-by-step pictures and instructions. Pumpkin basundi is a fusion dessert made with milk, sugar, yellow pumpkin and nuts.

    Jump to:
    • What is Basundi?
    • Ingredients
    • Instructions
    • Substitutions
    • Notes
    • Pumpkin Basundi

    What is Basundi?

    Basundi is thickened milk dessert prepared by simmering the milk till it reduces to half of its volume and garnished by nuts, cardamom and saffron. To give a healthy twist I added pumpkin puree to it, and it lends nice taste and color to the dish. We can add condensed milk or cream as short cut to reduce the time of making basundi

    Method of prepartion is similar to the way I prepare tradional Basundi. You can also try Bottle Gourd Basundi where I have added grated bottle gourd. You can make this ahead for parties or get together and it keeps well in fridge for 3-4 days.

    Ingredients

    • Pumpkin - I used yellow pumpkin.
    • Milk - Use full fat milk.
    • Sugar - Add according to your taste.
    • Cardamom powder - Makes it flavorful.
    • Nuts - you can use cashews, badam, or pistachios.
    • Saffron - It is optional but highly recommended.

    See recipe card for quantities.

    Instructions

    Remove the skin and roughly chop the pumpkin.

    Boil the pumpkin till it becomes soft.


    Cool down and then take in a mixer.


    Grind to a smooth paste and keep it ready.


    Boil milk in a heavy-bottomed pan. Once it comes to a boil reduce the flame.


    Keep stirring scraping the sides till it reduces to half of its volume. It will take around 35-40 minutes.

    Now the pumpkin puree to it and boil for 5 minutes.


    Then add sugar.


    Continue to boil till the sugar melts and the Basundi is thick and creamy


    Finely chop the nuts.


    Finally add nuts, cardamom powder, and saffron and mix.


    Switch off the flame and allow it to cool down.


    Refrigerate and enjoy the Basundi

    Substitutions

    • Pumpkin - You can use white pumpkin. Grate them and sauté in ghee and add it.
    • Condensed Milk- use condensed milk to make it quicker and skip sugar.
    • Nuts - You can use any nuts of your choice.
    • Nutmeg - Add nutmeg along with cardamom powder

    Notes

    • Always use full cream milk for making Basundi
    • Adjust the sugar according to your taste.
    • Consistency of Basundi can be little thin when switching off as it gets thicker after cooling down.
    • Add saffron for rich taste.
    • Keep stirring continuously to avoid burning the milk in the bottom.
    • You can add little milk to dilute if Basundi is too thick while serving.
    • It keeps good for 3-4 days in fridge
    Pumpkin Basundi - cover image1
    Print

    Pumpkin Basundi

    Pumpkin basundi is a fusion dessert made with milk, sugar, yellow pumpkin and nuts.
    Course Dessert
    Cuisine Indian
    Keyword Basundi, Pumpkin Basundi
    Prep Time 5 minutes minutes
    Cook Time 45 minutes minutes
    Total Time 50 minutes minutes
    Servings 5
    Author Narmadha

    Ingredients

    • Milk 4 cups or 1 litre
    • Pumpkin 1.5 cups chopped
    • Sugar ½ cup
    • Nuts ¼ cup chopped
    • Cardamom powder 1 tsp
    • Saffron few strands optional

    Instructions

    • Remove the skin and roughly chop the pumpkin.
    • Boil the pumpkin till it becomes soft.
    • Cool down and then take in a mixer.
    • Grind to a smooth paste and keep it ready.
    • Boil milk in a heavy-bottomed pan.
    • Once it comes to a boil reduce the flame.
    • Keep stirring scraping the sides till it reduces to half of its volume. It will take around 35-40 minutes.
    • Now the pumpkin puree to it and boil for 5 minutes.
    • Then add sugar.
    • Continue to boil till the sugar melts and the Basundi is thick and creamy
    • Finely chop the nuts.
    • Finally add nuts, cardamom powder, and saffron and mix.
    • Switch off the flame and allow it to cool down.
    • Refrigerate and enjoy the Basundi

    Notes

    Always use full cream milk for making Basundi
    Adjust the sugar according to your taste.
    The consistency of Basundi can be a little thin when switched off as it gets thicker after cooling down.
    Add saffron for a rich taste.
    Keep stirring continuously to avoid burning the milk in the bottom.
    You can add little milk to dilute if Basundi is too thick while serving. It keeps good for 3-4 days in the fridge

    If you have tried this recipe and liked it, please do leave your valuable comment and share picture of recipe with hashtag #namscorner in Instagram or mail me @namscorner18@gmail.com. You can follow me on Facebook, Instagram, Twitter, Pinterest or subscribe to get regular updates on your mailbox.

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    Reader Interactions

    Comments

    1. Sandhya Ramakrishnan says

      February 02, 2023 at 6:54 am

      That is such an innovative recipe. I would have neve thought of using pumpkin in basundhi. This adds such a beautiful color to the basundhi as well.

      Reply
    2. Priya Srinivasan says

      February 05, 2023 at 5:45 pm

      wow pumpkin basundi sounds totally yumm! I have made pumpkin kheer, basundi sounds very tempting! Beautiful color on the basundi!

      Reply
    3. srividhya says

      February 21, 2023 at 3:52 pm

      Great idea of use sweet pumpkin to make the basundi. Love that color and it's so inviting.

      Reply

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    I am Narmadha, author of namscorner. I work as software developer and cooking is my passion.

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