KHEER OR PAYASAM

BASUNDI

Ingredients

Full fat milk : 1 litre

Sugar: 1/2 cup

½  tsp. Cardamom & Nutmeg powder

Almonds: 5

Pistachios: 3

Charoli – 1 tblsp

Saffron: 10-15 threads Soak saffron in 2 tspns for hot milk and keep it aside.

Method:

• Boil the milk in heavy bottomed kadai. Keep on stirring continuously so that it thickens.  When the milk is reduced almost half add sugar and boil for another 6 to 7 minutes remove the kadai from fire.
•  Put in nutmeg, cardamom powder saffron soaked in milk and mix well. sprinkle chopped pistachios, almond and charoli.
• While serving, sprinkle a few petals of rose to make it attractive. It tastes lovely when chilled and served cold.

Note: A pinch of musk may also be added, specially if the basundi is prepared during the winter.