Basundi is one of the most-loved desserts of western and southern India, and is commonly made in Maharashtra.
- Milk (4 cups)
- Sugar (1 cup)
- Green cardamom (hari elaichi) powder (1 tsp)
- Almond (badam), slivered (6)
- Saffron (2 to 3 strands)
- Lemon juice (1 tsp)
- In a deep-bottomed vessel, boil the milk on a medium flame. Keep stirring intermittently.
- Once the milk has come to a boil, lower the flame and keep stirring till it becomes thick and reduces to about half of its original quantity.
- At this stage, the milk should become granular in texture. In case it doesn’t, then take it off the flame and add some lemon juice into it. This should do the trick. Put the granular milk back on a low flame and stir for at least 10 more minutes.
- Then, add in the sugar. Switch off the flame and transfer the mix to a serving bowl.
- Add in the cardamom powder and stir lightly.
- Next, add the saffron strands and stir.
- Garnish with slivered badam and serve hot or cold.