Gujarat Basundi Reduced Milk Cardamom Saffron Dessert Festival

Method

1. 1

   Bring 2 litres full-fat milk to a boil in a heavy wide pot (a wide pot allows faster evaporation).

2. 2

   Reduce to medium. Cook uncovered, stirring every 5 minutes and scraping the sides where a cream layer forms — fold this cream back into the milk rather than discarding it.

3. 3

   The cream layer that forms on the sides is the malai that makes basundi distinctive.

4. 4

   Cook for 45 to 55 minutes until the milk has reduced to about 1/3 of its original volume and is thick, creamy and slightly grainy in texture.

5. 5

   Add sugar. Stir until dissolved. Cook 5 more minutes.

6. 6

   Add cardamom powder, saffron milk, sliced nuts and rose water.

7. 7

   Serve warm or chilled.