Method

1. Shallow fry nuts in 1 teaspoon ghee till golden brown .  break them coarsely so that Keep aside
2. In a thick bottomed pan or Uruli which has a wide mouth, boil  the milk .
3. As soon as the milk gets boiled , reduce the heat to lowest level.
4. Go on heating the milk so that it  thickens and reduces to quarter of its quantity.
5. Go on stirring the milk while it boils so that it doesn’t get scorched .
6. As the milk gets  thickened , milk solids are formed and they stick to the sides of the pan .Go on scraping them from the sides of the pan  so that basundi gets a grainy texture .
7. Also scrape the bottom of the vessel while stirring so the milk  solids don’t settle at the bottom.
8. Finally as it gets reduced to quarter of its quantity , add sugar and stir

Remove from the heat , add cardamom powder saffron , pachaikarpuram and  fried nuts.

This dish can be served hot or cold .

It thickens further when it turns cold .

Ideal dessert for a hot summery evening .

Note

The milk need not be full cream ,you could use milk of low fat content too. But the  basundi made in full cream milk is tastier.

Sugar quantity can be adjusted according to one’s taste.

The dish requires  constant stirring as it cooks in medium heat. The milk solids gets stuck to the sides of the pan and constant scraping and adding them to the Basundi makes it grainy.