Basundi is a traditional Indian dessert and is basically thickened milk flavoured with cardamom powder and saffron. Here is a traditional recipe to make it.
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 1 hour.
Keep stirring in between.
When the milk is reduced to 1/2, 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.
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.