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Basundi
Material:
2 liter milk
Almonds, Pistachios, Charoli, Saffron
half cup sugar
cardamom powder
Action:
1) Peel the almonds and pistachios and cut them thinly.
2) Boil milk in a pan. Spread as much as you can on top and break it up with a spoon. And the spoon should be kept in boiling milk so that the milk does not spill. Keep stirring the milk with a spoon from below so that the milk does not stick to the bottom. – Keep stirring the milk until it reduces to half.
3) Mix almond-pistachio pieces and charoli in milk powder. Add sugar also. First add one cup of sugar, after tasting if you want more sugar then add more sugar. And boil for 5 to 10 minutes. Switch off the flame and add cardamom powder.
4) When the Basundi cools down, keep it in the refrigerator for 3 to 4 hours. Basundi will thicken once it cools down. After taking out the Basundi from the fridge, you will see a thick paste on top, break it with a spoon and mix it in the Basundi.
Can be eaten as a sweet dish after dinner.
dessert
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