Ingredients

The following ingredients have 4 Servings
  • 1-1/2 liter whole (full-fat) milk
  • 1 pinch saffron strands
  • 3 tablespoons granulated sugar (adjust according to your taste)
  • 1/8 teaspoon ground nutmeg
  • 1/2 teaspoon ground cardamom
  • 2 tablespoons chironji (charoli)
  • 2 tablespoons slivered nuts (I used a mix of almonds, cashew nuts and pistachios) (plus more for garnishing)
  • 1/2 teaspoon dried rose petals (for garnishing)

Instruction

  • Add milk and a pinch of saffron strands to a non-stick heavy-bottomed and wide pan.
  • Note – Choosing a wide pan makes the cooking process a little faster.
  • Heat on medium-high heat until it comes to a boil. Keep stirring while heating to avoid the milk from scorching at the bottom of the pan.
  • Once the milk comes to a boil, reduce the heat to medium-low. Cook for 1 to 1-½ hours until it is reduced to more than half and is thickened and creamy.
  • Stir very frequently while cooking. Don’t let cream (malai) layer form on top of the milk for a creamy basundi.
  • Keep scraping the sides of the pan regularly and stir the milk solids back into the pan.
  • The consistency of basundi is like a thin custard.
  • Tip – I suggest making it while you are doing other cooking. It will cook on the side and you will not have to stand to stir it separately.
  • Once the milk is thick and creamy, add sugar, nutmeg, and cardamom to the pan and cook for 3-4 minutes until the sugar is dissolved.
  • Check for sugar and add more if required. Cook for another minute.
  • Stir in chironji and slivered nuts (I used a mix of almonds, cashew nuts, and pistachios).
  • Remove the pan from heat and cover it with a lid to avoid the formation of cream on top.
  • Tip – If you like your basundi very creamy and smooth, just pass it through a fine-mesh strainer before adding chironji and nuts.
  • Transfer the basundi in serving cups or bowls and garnish with more slivered nuts and dry rose petals.
  • Serve hot, warm, or chilled.