Back to 6 servings Main 2 liters full-fat milk, whole milk, the richer the better 0.75 cup sugar, adjust to taste 1 tablespoon ghee, clarified butter, for frying the nuts Flavorings 0.5 teaspoon cardamom powder, freshly ground preferred 10 saffron strands, soaked in 2 tablespoons warm milk 0.25 teaspoon nutmeg powder, optional, a light pinch 1 teaspoon rose water, optional Nuts and garnish 2 tablespoons chopped almonds 2 tablespoons chopped pistachios 1 tablespoon charoli (chironji), optional, lightly toasted
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1 Step 1: Soak the saffron strands in 2 tablespoons of warm milk for about 15 minutes.2 Step 2: Heat the ghee in a small pan over low heat. Fry the chopped almonds and pistachios (and charoli, if using) until golden and fragrant, about 2 to 3 minutes. Set aside.3 Step 3: Bring the milk to a boil in a wide, heavy-bottomed pan over medium heat, stirring now and then.4 Step 4: Lower the heat to medium-low and simmer gently for 45 to 50 minutes, stirring every few minutes and scraping the malai (cream skin) from the sides back into the milk, until the milk reduces to about one-third of its original volume.5 Step 5: Add the sugar and cook for 10 more minutes, stirring continuously, until dissolved and the milk has thickened well.6 Step 6: Stir in the cardamom, the saffron milk, nutmeg and rose water if using. Cook for 2 to 3 minutes more until it reaches your desired consistency.7 Step 7: Stir in half of the fried nuts and charoli, then remove the pan from the heat.8 Step 8: Let the basundi come down to room temperature, then chill it in the refrigerator for a minimum of 3 hours. It will keep thickening as it gets cold.9 Step 9: Before serving, spoon into bowls and garnish with the remaining fried nuts and charoli.getsaucepan.com/r/49a81d31-efe3-5957-99bc-3a1d0d56d57b
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