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.
Calories: 35kcal | Carbohydrates: 9g | Sugar: 8g
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