Basundi

Method

1. 1 Heat the milk in a wide saucepan over medium heat for 55 minutes, stirring every 5 minutes.
2. 2 Unlike the rabri, which skims off the cream to create a layer, the basundi is stirred until the cream is completely dissolved in the milk, resulting in a smooth and even mixture.
3. 3 Scrape the sides of the pan each time you stir; the milk residue sticking to the sides will burn and give the whole pot a burnt smell.
4. 4 Cook until the milk is reduced by half and turns an ivory color.
5. 5 Add sugar, cardamom, and saffron, then simmer for another 8 minutes.
6. 6 Sprinkle with almonds, pistachios, and raisins, then refrigerate for 2 hours before serving.

With an appliance

• Oven 1 hr 10 min

  Replace steps 1–4: Pour milk into a deep tray, place on the middle rack of the oven at 140 degrees for 40 minutes, stirring at minutes 15 and 30 to break up the cream; reduce to about 15 minutes. Even heat helps the milk thicken smoothly, preventing overflow and burning, and only requires stirring twice instead of scraping the pan every 5 minutes. In step 5, add sugar and seasonings and cook for another 8 minutes.