March 17, 2008



whole milk 4 glasses
6-8 tsp sugar
almonds, pistachio n cashews coarsely powdered
¼ tsp cardamom powder


1.boil milk in a saucepan and reduce it to 1/2 the takes around 1 hour to reduce.
2.when creamy layer forms on the top, stir it with the ladle. Keep doing this everytime when the cream forms.basundi is amost done when the milk becomes thick.
3.let it cool down, then add sugar and stir till it dissolves
4.blend it a bit so that cream mixes up with the milk completely.
5.add cardomom powder and all dry fruits.

Refrigerate it for 2-3 hours.Serve chilled.

Can be kept upto 2 days if refrigerated.