Basundi is an Indian dessert made with thickened milk, sugar, cardamom powder, saffron, and chopped pistachios. It can be served warm or chilled and made during festivals like Diwali and Holi.
I bring to you here a slight twist where I have added vermicelli and basil seeds. These two ingredients enhance the overall taste of basundi. It is perfect to serve at a party or any special occasion.
Ingredients
For making basundi shots it is best to use whole milk as low-fat milk will take much longer to thicken.
Indian spices like pistachio, cardamom powder, and saffron are added for flavor. Homemade milk masala powder can also be used instead.
To make basundi shots, vermicelli and soaked basil seeds are added.
Instructions
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.
At this point you could walk away from the kitchen or continue with other tasks, just stir the milk every 8-10 minutes. 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.
Sometimes I add a teaspoon of Everest milk masala which is an exotic blend of nuts and spices.
Serving suggestions
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.
Equipment
Basundi shots can be made in the Instant Pot or on the stovetop.
You may also like these Instant Pot Indian desserts.
Storage
Basundi shots can be stored in the fridge for 3-4 days. It is a perfect make-ahead dessert for any event. It can be served warm or chilled and can be reheated accordingly.
FAQ
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.
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
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📖 Recipe
Basundi Shots
Equipment
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)
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.
Dilara says
Is this the same as 'sheer kurma'?
Alpa Jain says
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
Usha says
Do you need to fry the vermicelli?
Alpa Jain says
Hi Usha,
No, you do not need to fry the vermicelli. Hope this helps.
Regards
Alpa
Tejal says
What is basil seeds in hindi called? Why have I never heard of basil seeds?
Alpa Jain says
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
Sonal says
Do you leave the instant open or do you close the lid,? How often do you release the pressure?
Alpa Jain says
Hi Sonal,
Instant pot is kept open as we just need to use the sauté mode.
Hope this helps
Regards
Alpa
Nc says
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 .
CulinaryShades says
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