Ingredients

• 1.5 litres - milk
• 100 to 125 g - sugar
• 2 tsp - charolya
• 8 to 10 cashew nuts
• 6 to 7- almonds
• 6 to 7- powdered cardamoms
• 3 to 4- strands saffron
• 1/2 tsp - unsalted butter
• a pinch salt

How to Make Easy Basundi

• Boil the milk in a large, heavy bottomed pan, over a low flame.
• When it is boiled, thick cream will collect at the top. Mix this back into the milk.
• Continue cooking the milk on a low heat (about 20-25 minutes) till it reduces to half.
• Stir occasionally so that it does not stick to the bottom or burn.
• It changes color as it thickens, becoming a light cream or gold. It also gives off a deliciously sweet aroma.
• When the milk has thickened, stir in the sugar.
• Continue cooking on a low flame (10-20 minutes) till it feels heavy in your spoon.
• It should be almost the consistency of thick cream that initially rose to the top.
• Combine the nuts, spices and saffron with the milk. Remove the pan from the heat.
• Set aside till ready to serve.
• Serve basundi hot or cold, as part of the meal.