• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Culinary Shades

  • Home
  • Recipes
  • About Me
  • Subscribe
menu icon
go to homepage
  • Home
  • Recipes
  • About Me
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Home
    • Recipes
    • About Me
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×
    You are here: Home / Recipes / Desserts / Basundi Shots - Instant Pot Dessert

    Basundi Shots - Instant Pot Dessert

    Published: Dec 19, 2019 . Last Updated: Feb 25, 2021 by Alpa Jain . This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe
    Basundi is a delicious Indian dessert made with milk. Please your family and friends with this easy instant pot recipe with a twist by serving it as basundi shots during a potluck or a party.
    instant pot basundi pin.
    instant pot basundi pin.
    instant pot basundi pin.
    instant pot basundi pin.
    instant pot basundi pin.
    Basundi in instant pot

    Basundi is an Indian dessert for any season hot or cold as it can be served warm or chilled. It can be made very easily in the instant pot. Basundi is primarily made by thickened milk, sugar, cardamom powder, saffron and chopped pistachios.

    But what I bring to you here has a slight twist wherein I have added vermicelli and basil seeds. These two ingredients not only gives it more solid body to the plain Basundi but also a fuller taste.

    Also, I am a great fan of basil seeds which not only tastes good but also has tons of health benefits.

    How to make basundi in instant pot

    I recently had basundi shots at a party and was determined to give it a try in the instant pot. Instant pot simplifies the process as you don't need to continually stir and monitor the milk while it is cooking.

    In the 3 qt. instant pot initially I selected Saute mode on Normal setting to get the milk to boil fast. Once the milk has boiled, change the mode to "Low" and continue to cook for another 30 minutes.

    instant pot Basundi step by step

    5 Day Guide:

    Vegetarian Indian Cooking

    Free email series

    Strawberry kulfi chunks served in a plate with cut strawberry.
    CulinaryShades logo

    At this point you could walk away from the kitchen or continue with other tasks, just stir the milk every 8-10 minutes. To give it a little twist, add some vermicelli and soaked basil seeds (discard the water) and continue cooking for another 20 minutes before adding saffron, cardamom powder and chopped pistachios.

    You can also add a teaspoon of Everest milk masala which is an exotic blend of nuts and spices.

    How to avoid milk from sticking to the bottom?

    To avoid milk from sticking to the bottom of the instant pot, first wet the container with water before adding milk.

    Also add the sugar to milk at the beginning itself as it helps prevent milk from sticking to the bottom. However be sure to stir it occasionally.

    Basundi in instant pot
    Basundi Shots

    Serving suggestions for Basundi

    Basundi can be served chilled or warm. Serve it in shot glasses to make "basundi shots". Garnish with a few strands of saffron while serving.

    You can get more creative by topping it with a small scoop of kulfi when serving chilled.

    instant pot basundi pin

    Don't forget to check out these Indian desserts made in instant pot

    • Dudhi halwa in instant pot
    • Moong dal halwa in instant pot
    • Rice pudding in instant pot
    • Vermicelli pudding in instant pot
    • Cham cham in instant pot
    • Rasmalai in instant pot

    Shop Related Products


    Don't forget to rate the recipe by clicking the stars. Also, pin the recipe by clicking the "Pin" button, for your future reference.

    Basundi shots

    Basundi shots - Instant Pot recipe

    Basundi is a delicious Indian dessert made with milk. Please your family and friends with this easy instant pot recipe with a twist by serving it as basundi shots during a potluck or a party.
    4.79 from 14 votes
    Rate Recipe Print Pin Save Saved!
    Course: Dessert
    Cuisine: Indian
    Diet: Vegetarian
    Prep Time: 10 mins
    Cook Time: 1 hr 5 mins
    Total Time: 1 hr 15 mins
    Servings: 6 people
    Calories: 198kcal
    Author: Alpa Jain

    Equipment

    • Instant Pot 3 qt

    Ingredients

    • 6 cup Milk (whole or full fat)
    • 4 tablespoon Organic cane sugar
    • 2 tablespoon Vermicelli
    • ¼ teaspoon Basil seeds (soaked in water)

    Spices

    • 15 - 20 strands Saffron
    • ¼ teaspoon Cardamom powder
    • ½ tablespoon Pistachios (chopped, unsalted)
    Prevent your screen from going dark

    Instructions

    • Soak the basil seeds in water
    • Wet the instant pot container to avoid milk from sticking.
    • Pour milk and sugar and select "Saute" mode on Normal until milk comes to boil. (This can take upto 15 minutes)
    • Change Saute mode to "Low" and continue cooking for about 30 minutes and then add the vermicelli and soaked basil seeds (discard the water). Stir every few minutes.
    • Continue for another 20 minutes. Stir every 8-10 minutes
    • Turn off the instant pot, add cardamom powder, saffron strands and chopped pistachios.
    • Refrigerate for about 6 hours before serving chilled.

    Notes

    • Adding sugar while boiling milk helps avoiding the milk to stick at the bottom of the container.
    • If you want to speed up the process, select Saute mode on "Normal". This will need more monitoring else milk can overflow from the container into the instant pot.
    Nutrition Facts
    Basundi shots - Instant Pot recipe
    Amount per Serving
    Calories
    198
    % Daily Value*
    Fat
     
    8
    g
    12
    %
    Saturated Fat
     
    5
    g
    31
    %
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    2
    g
    Cholesterol
     
    24
    mg
    8
    %
    Sodium
     
    114
    mg
    5
    %
    Potassium
     
    324
    mg
    9
    %
    Carbohydrates
     
    24
    g
    8
    %
    Fiber
     
    1
    g
    4
    %
    Sugar
     
    20
    g
    22
    %
    Protein
     
    8
    g
    16
    %
    Vitamin A
     
    395
    IU
    8
    %
    Calcium
     
    277
    mg
    28
    %
    Iron
     
    1
    mg
    6
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Follow My Facebook PageMention @culinaryshades or tag #culinaryshades

    Subscribe to Newsletter

    Receive new recipes in your inbox

    Black eyed pea curry served in a metallic bowl and garnished with sliced lime and onion.
    CulinaryShades logo
    « Moong Dal Halwa in Instant Pot
    Eggless Carrot Cake in Bread Machine »

    Reader Interactions

    Comments

    1. Dilara says

      December 18, 2021 at 1:27 pm

      Is this the same as 'sheer kurma'?

      Reply
      • Alpa Jain says

        December 18, 2021 at 1:53 pm

        Hi Dilara,

        Basundi is made by reducing and thickening the milk by boiling. I have added a little bit of vermicelli for a twist. Sheer khurma is a dessert in which vermicelli is cooked in the milk, you do not have to reduce and thicken the milk. Here is the link for sheer khurma recipe - https://culinaryshades.com/vermicelli-pudding-in-instant-pot/

        Hope this helps.

        Regards
        Alpa

        Reply
    2. Usha says

      December 17, 2021 at 4:46 pm

      Do you need to fry the vermicelli?

      Reply
      • Alpa Jain says

        December 17, 2021 at 6:20 pm

        Hi Usha,

        No, you do not need to fry the vermicelli. Hope this helps.

        Regards
        Alpa

        Reply
    3. Tejal says

      December 17, 2021 at 12:56 pm

      What is basil seeds in hindi called? Why have I never heard of basil seeds?

      Reply
      • Alpa Jain says

        December 17, 2021 at 6:21 pm

        Hi Tejal,

        They are also known as takmaria. They are the same seeds in falooda drink. Please let me know if you have any more questions and I will be happy to help.

        Regards
        Alpa

        Reply
    4. Sonal says

      July 27, 2021 at 1:21 am

      Do you leave the instant open or do you close the lid,? How often do you release the pressure?

      Reply
      • Alpa Jain says

        July 27, 2021 at 8:18 am

        Hi Sonal,

        Instant pot is kept open as we just need to use the sauté mode.

        Hope this helps

        Regards
        Alpa

        Reply
    5. Nc says

      August 10, 2020 at 5:31 pm

      5 stars
      Hello,
      I loved the recipe and want to make it in instant pot without vermicelli and basil seeds what changes in the recipe and ingredients you would suggest? Please let me know .

      Reply
      • CulinaryShades says

        August 10, 2020 at 6:25 pm

        Hi Nc,

        Ideally no changes are required, once done you can check the consistency, if you like it thicker you can boil for a few more minutes.

        Regards
        Alpa

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Alpa Jain - Author of Culinaryshades

    Hi! I am Alpa. I am passionate about cooking and love to share my tried and tested vegan and vegetarian recipes for your family and friends to enjoy!

    More about me →

    Recent Recipes

    • Grilled Paneer Tikka
    • Air Fryer Potato Skins
    • Strawberry Milkshake
    • Kitchen Gifts For Moms

    Instant Pot Recipes

    • Instant Pot Fettuccine Alfredo
    • Dum Aloo In Instant Pot
    • Green Moong Dal In Instant Pot
    • Lemongrass Tea

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Affiliate Disclosure

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2022 CulinaryShades on the Cravings Pro Theme