Traditional Creamy Basundi with mixed nuts(almonds and pistachios), flavoured with kesar, cardamom and nutmeg.
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Desserts, Indian Mithai Recipes
Heavy bottomed Pan
Full Fat Milk
use as required
Mixed Nuts(Almonds, Pistachios)
Cane Sugar/Castor Sugar
as per taste
Take a heavy bottomed pan/kadhai, add milk to it.
Boil milk b on medium flame. Once milk starts to boil, lower the flame and let it cook.
Keep on stirring the milk and scrapping the sides.
Optional- Make saffron milk. Add saffron strands in ¼Cup of milk. Let it stand.
Once milk starts to reduce and thicken, cardamom powder, nutmeg powder, chironji, saffron milk.
Cook further till milk reduces to half.
Transfer to serving bowl . Chill for minimum 4-5 hrs.
Garnish with finely chopped mixed nuts. Serve as preferred.
Skip Chironji if not available, add coarsely chopped almonds, pistachios or cashew nuts.
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