Kesar Basundhi

Makes - 1 bowl

For many Basundhi is their favourite.It demands very less ingredients but consumes lot of your precious time. I feel this is one of the best sweet that can be made for any special occasions. Since I love Saffron's aroma, colour and taste I  added it more and named it so.

Ingredients:

• Whole milk - 4 cups ( 2 litre )
• Sugar - As required 
• Saffron - A pinch ( I used Spanish saffron)
• Nuts - 2 tbsp ( pistachios and almonds)

Method:

• Boil milk in a non stick pan.
• When the milk starts to boil keep the flame in low and stir till it reduces in volume.
• Each time you stir remove all the cream/milk fat ( paal aadai) which deposits on the sides of the pan and also on the bottom of the pan.
• When the milk gets reduced to half the volume add the nuts and Saffron strands.
• Stir continuously until it thickens.
• Finally add sugar and stir for 2 more mins .
• Basundhi is ready.😀

Notes:

•  You can avoid Saffron if you don't like and add Cardamom powder for a nice flavour.
• Do not leave the pan unattended.
• Remember you need lots of patience to make this.😅😅( it took 2 hrs 45 mins for me to make this😓)
• Adding the nuts half the way makes it soft. 
• If you want them crunchy add it finally.
• Spanish Saffrons  are sooo good it gave me a brilliant colour and flavour.
• Adjust sugar according to your taste buds.
• Basundhi will thicken when it cools down so take care on when to turn off the gas.
• He shelf life will be 3 to 4 days when refrigerated.(this is just my guessing).