Basundi ½ litre whole milk 1 tin Milkmaid 8 to 10 cardamoms (peeled and powdered) 10 to 12 almonds (finely sliced) 8 to 10 pistachios (finely sliced) 2 tsp charoli 15 to 20 strands saffron (soaked in ¼ cup warm milk) Boil the milk in a heavy bottomed vessel. Give it a boil. Simmer. Boil the milk, stirring at regular intervals, till it reduces to three fourths. Add milkmaid, along with powdered cardamoms, sliced almonds, pistachios, charoli and saffron. Stir continuously and cook on a low flame for about 8 to 10 minutes. Do not let it become very thick. Refrigerate and serve.
