Basundi

Basundi is a rich and delicious dessert of thickened milk , popular mostly in Maharashtra, Gujarat and Karnataka.

What you need for Basundi:

• Whole Milk  - 1 litre
• Sugar - 1/2 cup
• Saffron   - 6 strands
• Cashews    -10 no chopped
• Almonds -  10 no chopped
• Pistachio -10 no chopped
• Cardamom   - a pinch powdered
• Lemon juice  - 1 tbsp

The Preparation Method:

• Boil half litre milk in heavy bottomed pan.When it starts to boil, add lemon juice.When the milk starts to curdle, switch off the flame.Pour this in to a muslin cloth or cotton cloth.Wash this with cold water.and strain the water. Paneer is ready now. Keep it aside.
• Take other half litre in a wide pan.
• Boil the milk in medium flame on stove top with continuous stirring.
• Continuously scrape the sides and bottom of the pan to ensure the milk doesn't stick to the pan.
• Stir the milk continuously.When it starts boiling add paneer in to it.Keep stirring.Paneer gives grainy structure to basundi.
• Once the milk is reduced to half its consistency, add few shreds of saffron.
• This imparts rich color & flavor to basundi.
• Add the nuts to the thick milk mixture.Add cardamom powder.Stir well.
• Further cook for 2 to 3 mins.
• Add sugar and combine. Turn off the flame.
• Serve basundi warm or chilled with  pistachios and almond.