Ingredients:

• 1 liter full-cream milk

• ¼–⅓ cup sugar (as per taste)

• ¼ tsp cardamom powder

• 10–12 almonds, sliced

• 10–12 pistachios, chopped

• A few saffron strands (optional)

• 1 tsp rose water (optional)

Preparation Time:

• Prep: 5 minutes

• Cook: 35–40 minutes

Instructions:

1. Boil milk:
   Heat milk in a heavy-bottom pan and bring it to a boil on medium heat.

2. Thicken milk:
   Lower the heat and simmer, stirring frequently. Scrape the cream from the sides and mix it back into the milk. Cook until the milk reduces to about half and becomes thick.

3. Add sugar & flavor:
   Add sugar and cook for 5–7 minutes more. Stir until fully dissolved.

4. Add nuts & spices:
   Mix in cardamom powder, saffron, and chopped nuts. Cook for 2–3 minutes.

5. Cool & serve:
   Turn off heat, add rose water if using, and let it cool. Serve warm or chilled.

Tips:

• Stir often to prevent burning.

• Use full-cream milk for a richer texture.

• Basundi thickens more after cooling.