In a deep iron kadhai, pour the milk, grate nutmeg, cardamom, few saffron strands and sugar if needed at this stage.
Over high heat, bring the milk to a boil and continuously stir the milk.
Once it comes to a boil, reduce the flame to medium and continue to stir the milk until it becomes half and changes colour. Keep stirring so that you avoid the milk from sticking or burning at the bottom of the pan.
Once the milk comes to half, then add the sugar and continue to stir over medium flame for 2 minutes. Turn off the flame and allow the basundi to cool completely.
In the meantime, in a pan roast the chopped almonds until they get a nutty flavour.
After 2-3 minutes add the chopped pistachio and continue to roast for 1 more minute.
Transfer the basundi in a serving bowl and top it with the roasted nuts. Chill the basundi in the refrigerator for 3 hours.
Serve
Serve the delicious basundi in traditional clay bowl or kulhad, garnish with roasted almonds and pistachio and serve.
Recipe Notes :
You can add the sugar at the beginning if required or towards the end.
Try using an iron kadhai, if you don’t have it then you can use a non-stick pan, this will easy out the stirring part.
You can serve the basundi chilled or warm.
Tips:
A good basundi can only be made if it has small malai chunks and it tastes grainy. This can only be attained by stirring continuously and scrapping the sides.
