firstly, in a large thick bottomed kadai boil 2-litre milk stirring occasionally.

once the milk comes to a boil, add 2 tbsp chopped cashew, almonds and pistachios.

stir well making sure milk doesn’t stick to the bottom.

boil the milk on low flame for 30 minutes or till milk reduces.

keep stirring in between to avoid sticking till the milk reduces to quarter.

now add ½ cup sugar and ¼ tsp saffron and mix well. adjust the amount of sugar depending on sweetness you are looking for.

boil for another 5 minutes or till the milk thickens completely.

now add ¼ tsp cardamom powder and mix well.

finally, serve basundi chilled or hot garnished with few dry fruits.