Holi marks celebrations and gatherings. The festival of colors sure demands for a sweet and Basundi sounds just right for the season. Its an easy pot lunch dish and with fewer ingredients. This reminds me of my childhood favorite sweet that I used to enjoy in restaurants, I’m glad I make my own now 😊
Preparation time- 5 minutes
Cooking time- 45 minutes
INGREDIENTS:
- ½ gallon or approx. 2 liters of whole milk
- 3 tbspn. of Cashew nuts chopped
- 3 tbspn. of Sliced almonds
- 2 tbspn. of pistachios chopped (unsalted)
- 2 tbspn. of chironji/Chiroli seeds (almond flavored nuts used in Indian sweets)
- ¼ tspn. of saffron strands
- ½ tspn. of cardamom powder
- ½ cup sugar
METHOD:
- Take a large thick bottomed pan, boil 2 liters of whole milk and stir occasionally.
- When the milk comes to boil, add the chopped cashews, almonds, pistachios and chironji seeds.
- Keep stirring so that milk doesn’t stick to bottom.
- Boil the milk for 30-40 minutes till milk reduces to quarter.
- Now add half cup sugar and ¼ tspn saffron strands and mix well.
- Boil for 5 more minutes till the milk thickens.
- Now add the freshly grounded cardamom powder and mix well.
- Basundi is now ready to be served hot or chilled. Garnish with a few nuts.
I like it with a lot of nuts, you can choose to reduce the nuts as per your choice.
jo's platter 
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