Ingredients:

• 1 liter full-fat milk
• 1/4 cup sugar (adjust to taste)
• 1/4 teaspoon cardamom powder
• A few saffron strands (optional)
• 2 tablespoons chopped almonds
• 2 tablespoons chopped pistachios
• 2 tablespoons chopped cashews
• 1 tablespoon chironji seeds (optional)

Instructions:

1. Prepare the Milk:

1. Boil the milk: Pour the milk into a heavy-bottomed pan or kadai and bring it to a boil over medium heat, stirring occasionally to prevent it from sticking to the bottom.
2. Simmer the milk: Once the milk comes to a boil, reduce the heat to low and let it simmer. Continue stirring the milk frequently, scraping the sides of the pan and incorporating the malai (cream) back into the milk.
3. Reduce the milk: Allow the milk to reduce to about half its original volume. This will take around 30-45 minutes. The milk will become thick and creamy.

2. Sweeten and Flavor:

1. Add sugar: Once the milk has thickened, add sugar and stir well to dissolve it completely.
2. Add flavoring: Add cardamom powder and saffron strands. Mix well and let the milk simmer for another 5-10 minutes.

3. Add Nuts and Serve:

1. Add nuts: Stir in the chopped almonds, pistachios, cashews, and chironji seeds (if using). Reserve a few nuts for garnishing.
2. Cool down: Remove the Basundi from heat and let it cool to room temperature. You can also chill it in the refrigerator if you prefer it cold.
3. Garnish and serve: Garnish with the reserved nuts and a few saffron strands. Serve Basundi chilled or at room temperature.

Tips:

• For a richer taste: You can add a few tablespoons of condensed milk to the Basundi along with the sugar.
• For variation: Add a few drops of rose water or kewra water for a different flavor profile.
• Serving suggestion: Basundi is often served with puris or as a standalone dessert.

Enjoy your delicious homemade Basundi!

Basundi

Rating: 4.5/5

Preparation Time: 15 m
Cooking Time: 20 m
Total Time: 35 m