- 1 1/2 liter milk
- 1/2 cup sugar
- A pinch of saffron (kesar)
- 1 tbsp chironji (charoli seeds) for garnish
- Sliced almonds and pistachios for garnishing
Method:Place milk in a heavy bottomed pan and bring it to a boil. Close and cook medium heat until milk is less than half this amount. Stir milk often.
Add sugar and saffron. Cook until sugar dissolves completely.
Basundi let cool down, then refrigerate and serve cold garnished with basundi chironji and chopped almonds and pistachios.
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