By Rittwik Naskar
Basundi is a popular dessert from the western parts of India which involves simmering full-fat milk over low flame until thickened, then flavoured with spices and garnished with nuts. Here's how to make it at home.
1½ litre full-fat milk 5-6 saffron strands 4 tbsp sugar ⅛ tsp ground nutmeg ½ tsp ground cardamom 2 tbsp chironji 1 tbsp slivered almonds, 1 tbsp halved cashew nuts 1 tbsp chopped pistachios ½ tsp dried rose petals
In a heavy bottom steel pan or kadhai, add the milk and saffron strands and put it on high heat. Stir the milk constantly to avoid it from boiling over or sticking to the bottom of the pan.
Once the milk comes to a rolling boil, reduce the heat to medium-low and keep stirring for 1 to 1½ hours. Scrape the sides and bottom of the pan and don't let any cream coagulate on top of the milk.
When the milk has reduced to less than half of its original volume, add the nutmeg, cardamom, and sugar to the pan.
Once the spices and sugar have been dissolved, add the chironji seeds and the nuts. Keep aside some of the nuts for garnishing.
Remove the pan from the heat and cover it with a lid to avoid the formation of cream. Serve it in bowls and garnish with rose petals and chopped nuts on top.