Ingredients

• 1 liter full fat milk
• 1/2 cup - sugar
• 3 pods cardamom
• 5 almonds blanched
• 3 pistachios skinned
• 10-15 threads saffron

How to Make Basundi with Almonds

• Soak saffron in 2 tsp hot milk, keep aside.
• Chop finely or crush coarsely, the almonds and pistachios.
• Peel and powder cardamom seeds with a mallet.
• Add to chopped dry fruit.
• Run saffron with base of a mallet, in cup, till dissolved in milk.
• Put milk to boil in a large deep pan, stirring occasionally.
• When it starts boiling, reduce heat and boil.
• Stir frequently, till milk is 2/3 in volume.
• Add all other ingredients to boiling milk.
• Boil further for 3-4 minutes.
• Take off fire and cool a little.
• Pour into a large decorative serving bowl.
• Allow to cool completely; chill in refrigerator for 4-5 hours.
• To avoid a layer forming on the surface, stir frequently while cooling.
• Serve chilled in individual cups with rose petal to decorate on top, if desired