Basundi is the creamiest of desserts. The milk is cooked with condensed milk and reduced to make the texture thick and creamy. Each type of nut adds a different flavor note. They also soak up the milk mixture and swell up beautifully, as well as giving the dish a pleasing crunch, while the cardamom adds a lovely aromatic touch.
Recipe information
Total Time
30 minutes
Yield
Serves 4
Ingredients
600
150
½
30
30
30
Need to make a substitution?
Preparation
Step 1
Pour the milk into a pan, add the saffron and bring to the boil. Add the condensed milk and cook over a low heat for 20 minutes until the mixture has thickened and reduced slightly. You will need to stir the mixture every few minutes otherwise it will stick to the pan.
Step 2
Add the cardamom and the nuts and cook over a low heat for another 5–6 minutes.
Step 3
Pour the mixture into little bowls and serve warm, decorated with extra saffron, pistachios, and almonds.
