Firstly, In a heavy-bottomed large pan, pour in 1 litre of milk, let it boil, once it boils reduce the flame, main it medium to low
Now add ⅛ tsp saffron strands and mix well, Stir at regular intervals, boil it in low flame to medium flame. (stir and scrape the milk solids from the sides of the pan) after 15 minutes add in ¼ cup of sugar, mix, boil it for another 5 minutes
stir and scrape the milk solids from the sides of the pan
After 20 minutes, Now add nuts-cashews, almonds, pistachios (slivered nuts), mix, boil it for 10 minutes in low flame, stir and scrape off the cream settled over the pan, mix
Finally, add ⅛ tsp of cardamom powder and mix
serve it warm or cold. For making cold basundi-keep refrigerated for at least 1 hour or 4 hours, serve it chilled
