 Basundi
Basundi
½ litre whole milk
1 tin Milkmaid
8 to 10 cardamoms (peeled and powdered)
10 to 12 almonds (finely sliced)
8 to 10 pistachios (finely sliced)
2 tsp charoli
15 to 20 strands saffron (soaked in ¼ cup warm milk)
Boil the milk in a heavy bottomed vessel. Give it a boil. Simmer. Boil the milk, stirring at regular intervals, till it reduces to three fourths.
Add milkmaid, along with powdered cardamoms, sliced almonds, pistachios, charoli and saffron. Stir continuously and cook on a low flame for about 8 to 10 minutes. Do not let it become very thick. Refrigerate and serve. | 
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