Basundi

Take a heavy bottomed kadhai, and heat 1.5 liters of full cream milk over medium heat. Continue hearing till the milk comes to a boil. 

• Stir the milk continuously so it does not stick or burn. After the milk comes to a boil, reduce the flame to low, and let it simmer. 
• Stir the milk continuously, so that a layer of skin does not form on top. 
• After 20-25 minutes, the milk will start to thicken and reduce in volume. When the milk reduces approximately to half the quantity and becomes creamy in texture, add 15-20 strands of saffron. Also add 6 tbsp of sugar. Stir well till the sugar dissolves. 

Add ½ tsp of cardamom powder, chopped almonds, cashews, and pistachios. Mix well. Stir for about 2-3 minutes.

Turn off the heat and cool the Basundi to room temperature. Once it is cool, refrigerate till it’s chilled. Serve and enjoy!