Total Time

　　30 minutes

　　Basundi is the creamiest of desserts. The milk is cooked with condensed milk and reduced to make the texture thick and creamy. Each type of nut adds a different flavor note. They also soak up the milk mixture and swell up beautifully, as well as giving the dish a pleasing crunch, while the cardamom adds a lovely aromatic touch.

　　

Ingredients

Serves 4

　　600 ml (2½ cups ) whole milk

　　Pinch saffron threads, plus extra to decorate

　　150 ml (½ cup plus 2 Tbsp.) condensed milk

　　½ tsp. ground cardamom

　　30 g (1 oz.) raw cashews, thinly sliced

　　30g (1oz) pistachios, thinly sliced, plus extra to decorate

　　30 g (1 oz.) raw almonds, thinly sliced, plus extra to decorate

　　

Step 1

Pour the milk into a pan, add the saffron and bring to the boil. Add the condensed milk and cook over a low heat for 20 minutes until the mixture has thickened and reduced slightly. You will need to stir the mixture every few minutes otherwise it will stick to the pan.

　　

Step 2

Add the cardamom and the nuts and cook over a low heat for another 5–6 minutes.

　　

Step 3

Pour the mixture into little bowls and serve warm, decorated with extra saffron, pistachios, and almonds.

　　From Chetna’s 30 Minute Indian: Quick and Easy Everyday Meals © 2021 by Chetna Makan. Reprinted with permission by Mitchell Beazley, distributed by Hachette Book Group.Buy the full book from Mitchell Beazley, Amazon, or Bookshop.