1 1/2 Liter Full Fat Milk
3/4 Cup Sugar
1/2 Teaspoon Cardamom (Elaichi) Powder
For The Garnish:
A Few Almond And Pistachio Slivers
A few strands of saffron (kesar) strands
Take a non-stick pan and Put milk to a boil in it.
Reduce the flame and cook till the volume is reduced to half, while stirring occasionally.
Add sugar and Boil on a slow flame till the milk thickens like rabdi, stirring continuously and scraping the sides of the pan.
Add the cardamom powder and cook on a slow flame for another 20 minutes.
Serve warm or chilled, garnished with pistachio, almond slivers and saffron.
After step 3, cool the basundi completely.
Add ½ Teaspoon of lemon juice and ½ Teaspoon of flavored segment or Sliced any fruits (which you can give flavored) and sugar if required.
Mix well and refrigerate for at least 1 hour. Serve chilled.
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