Basundi

Instructions

1. Prepare the saffron
   In a small bowl, soak the saffron strands in 1 tablespoon of warm milk. Set aside for 10 minutes to release the color and aroma.
2. Boil and reduce the milk
   In a heavy-bottomed large pot, bring the milk to a boil over medium heat. Once it starts boiling, reduce the heat to low and let it simmer. Stir occasionally to prevent the milk from sticking to the bottom of the pot.
3. Continue reducing
   Continue to simmer the milk for about 30-35 minutes, stirring frequently, until it reduces to almost half its original quantity. The milk will thicken and develop a creamy consistency.
4. Add sugar and flavorings
   Add sugar to the reduced milk and stir until completely dissolved. Then add the soaked saffron along with the milk, cardamom powder, and nutmeg if using. Mix well and simmer for 5 more minutes.
5. Add nuts and raisins
   Reserve some nuts for garnishing. Add the remaining chopped pistachios, almonds, cashews, and raisins to the basundi. Stir gently to combine and cook for 2 more minutes.
6. Cool and serve
   Turn off the heat and let the basundi cool to room temperature. It will thicken further as it cools. Transfer to a serving bowl, garnish with the reserved nuts, and chill in the refrigerator for at least 2 hours before serving.