Saturday, September 19, 2015


Serves: 6


Whole Milk - 1500ml
Sugar -  1/2 cup
Saffron - 7 to 8
Cardamom Powder - 1/2 teaspoom
Nutmeg Powder - 1/8 teaspoon
Pistachios, roasted and slivered - 2 tablespoons
Almonds, roasted and slivered - 2 tablespoons
Cashew nuts, roasted and chopped - 2 tablespoons
Chironji Seeds- roasted - 2 tablespoons
Salt a pinch


  1. In a large thick bottomed deep pot, take milk and bring it to a boil. 
  2. Lower the flame to minimum and let it simmer until it reduces to half the quantity. Keep stirring the milk to avoid the protein layer (cream layer) forming on top and on the sides of the pot (this is the hardest task!). Keep removing the layers as they are formed, you can use it later for some gravies.  I prefer basundi without any pieces of the cream layer. If you like to have the pieces of cream layer, then let it simmer; stir occasionally. 
  3. Add sugar and let it simmer for 5 minutes.
  4. Now add saffron, nutmeg and cardamom powder. Simmer for another 7-8 minutes. Turn off the flame.
  5. Add slivered pistachios, almonds, chopped cashew nuts and chironji seeds.
  6. Add a pinch of salt, stir well. Allow it cool down to temperature.
  7. Refrigerate for 5-6 hours atleast or until served.


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