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.
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.
- 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.
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
- 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
- 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
- Milk 4 cups or 1 litre
- Pumpkin 1.5 cups chopped
- Sugar 1/2 cup
- Nuts 1/4 cup chopped
- Cardamom powder 1 tsp
- Saffron few strands optional
- 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
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