Basundi / Thickened Milk Flavored with Saffron and Cardamom

• Vegetarian
• Gluten free

• Baking & Spices

  • 1/2 powder tsp Cardamom
  • 1 generous pinch Saffron
  • 1 Sugar

• Nuts & Seeds

  • 1 Almonds

• Dairy

  • 1 1/2 liters Full-cream milk

• Liquids

  • 1/4 tsp Rose water

Found on whiskaffair.com

Description

Ingredients

• Full cream milk - 1 and ½ liters
• Saffron - a generous pinch
• Sugar - 2 tbsp ( you can adjust the sugar according to your taste )
• Cardamom powder - ½ tsp
• Rose water - ¼ tsp
• Slivered almonds, pistachios and cashew nuts - ¼ cup

Directions

• Put the milk in a heavy bottom pan.
• Heat till it comes to a boil.
• Take 2 tbsp milk from it in a bowl.
• Add saffron and keep aside.
• Simmer the heat and let the milk thicken for almost 2 hours.
• Keep stirring in between.
• When the milk is reduced to ⅓ rd, add saffron soaked in milk, cardamom powder, sugar and rose water.
• Cook for another 2-3 minutes.
• Add the slivered nuts.
• Chill nicely before serving.
• Notes
• Keep in mind that basundi with thicken a little more while cooling. So keep the consistency accordingly.
• The consistency of basundi is like that of condensed milk.
• If you like your basundi very creamy and smooth, just blend it in a blender before adding the nuts for a few seconds to give that silky smooth texture.
• Do not blend when the basundi is cold otherwise butter may separate.