Pumpkin Basundi
Pumpkin basundi is a fusion dessert made with milk, sugar, yellow pumpkin and nuts.
Servings 5
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