Indian Milk Dessert

Ingredients

• 1-½ liter whole (full-fat) milk
• 1 pinch saffron strands
• 3 tablespoons granulated sugar (adjust according to your taste)
• ⅛ teaspoon ground nutmeg
• ½ 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)
• ½ teaspoon dried rose petals (for garnishing)

Instructions

1. Add milk and a pinch of saffron strands to a non-stick heavy-bottomed and wide pan.
2. Note – Choosing a wide pan makes the cooking process a little faster.
3. 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.
4. 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.
5. Stir very frequently while cooking. Don’t let cream (malai) layer form on top of the milk for a creamy basundi.
6. Keep scraping the sides of the pan regularly and stir the milk solids back into the pan.
7. The consistency of basundi is like a thin custard.
8. 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.
9. 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.
10. Check for sugar and add more if required. Cook for another minute.
11. Stir in chironji and slivered nuts (I used a mix of almonds, cashew nuts, and pistachios).
12. Remove the pan from heat and cover it with a lid to avoid the formation of cream on top.
13. Tip – If you like your basundi very creamy and smooth, just pass it through a fine-mesh strainer before adding chironji and nuts.
14. Transfer the basundi in serving cups or bowls and garnish with more slivered nuts and dry rose petals.
15. Serve hot, warm, or chilled.