How to make Maharashtrian-style Basundi at home in 8 simple steps.

Boil the Milk, Pour the full-fat milk into a heavy-bottomed pan and bring it to a boil over medium heat, stirring occasionally to prevent it from sticking to the bottom.

Simmer and Reduce, Once the milk starts boiling, reduce the heat to low and let it simmer. Stir frequently to avoid burning, and allow the milk to thicken. This process will take around 25-30 minutes, and the milk should reduce to about half its original quantity.

Add Sugar, Once the milk has thickened, add the sugar and stir well until it dissolves completely. Adjust the sweetness according to your taste.

Add Saffron and Cardamom, If using saffron, soak a few strands in warm milk and add it to the mixture along with the cardamom powder. This gives the Basundi a rich flavor and color.

Continue Cooking, Let the milk simmer for another 10-15 minutes after adding the sugar and spices. Stir occasionally to prevent lumps or burning.

Add Nuts, Once the Basundi has reached a creamy consistency, add the chopped almonds and pistachios. You can reserve some for garnishing later.

Optional Rose Water or Kewra Essence, If you like a floral aroma, add a few drops of rose water or kewra essence to enhance the flavor of the Basundi.

Cool and Serve, Turn off the heat and let the Basundi cool to room temperature. Serve it chilled, garnished with more chopped nuts and a few saffron strands if desired.