On any auspicious day to celebrate a special festival, I make Basundi. It is a very delicious milk based dessert very popular in the north of India. Very rich and flavorful with the addition of elegant spices like saffron and cardamom. It will take you about an hour, but the product would be something worth the effort. 

Ingredients:

Whole Milk or 2% - 3 liters or 3/4 of a gallon

Sugar - 3/4 to 1 cup sugar (add more if you like it sweeter)

Saffron - a few threads

Cardamom - Five pods powdered finely

Cashew nut or Pistachios or Almonds - a few sliced

Preparation:

1. Pour the milk into a wide mouth pan on medium high flame and allow it to come to a boil. Turn to low and allow the cream layer to form. When it starts to form, remove it and place in a bowl.  Remember to stir so that the milk does not scotch. Keep adding more of the cream to the bowl and soon the bowl will be filled with thick cream. 

2. The milk would have reduced, thickened and the color of the thickened milk will appear to be an ivory color with a pinkish ting. 

3. Then add the collected cream to the reduced milk. Add sugar, cardamom and saffron. Garnish it with nuts of your choice. Allow to cool or place it in the fridge until it is chilled. Serve it cold on a hot summer’s day with Puri or Chapati or Plain Paratha.

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