Monday, November 5, 2012


Milk (full fat) - 1 1/2 liters full fat milk 
Sugar - 3/4 cup sugar

Cardamom Powder - 1/ 2 tsp 

Saffron - a few strands
Lemon Juice - 1 tsp
For garnishing - almond and pistachio slivers

Soak the saffron strands in a tbspn of warm milk.
Bring the milk to a boil in a broad bottomed non-stick pan. 

Reduce the flame and cook on a slow flame till the volume is reduced to half, for approximately 1 1/2 hour, while stirring occasionally. 
Note: Do not break the cream layers formed.
Add the sugar and the soaked saffron to the milk and cook on a slow flame for approximately 25 minutes, stirring continuously and scraping the sides of the pan. 
Add the cardamom powder and cook on a slow flame for another 5 minutes.
Now add 1/2 tsp of lemon juice and continue stirring for 2 - 3 minutes so that it becomes granular in consistency. Switch off the stove.
Note: Do not add more than 1 tsp of lemon juice. Lemon juice is added to get milk granules and look like cream layers.
Mix well and refrigerate for at least 1 hour. Serve chilled. 
Serve warm or chilled, garnished with pistachio and almond slivers. 

Find my recipe on

Sending this recipe to Let's Celebrate Indian Sweets hosted by Nupur

Sending this recipe to Shama's Easy to Cook Recipes and Jagruti's Know Your Dairy - Milk Event


  1. Delicious and the bowls are superb

  2. Wow.. chitra suprb presentation and nice snaps too,and it very tasty and delicious
    keep going chitra,nice work

  3. mouth watering recipe...good presentation...

  4. Thanks for being a part of the YBR, have a great week! :)

  5. First time at your blog. Tried the basundi today. Turned out great. Thanks for a great recipe. Where did you get the earthen bowls? They give a nice presentation.

    1. Thanks for the feedback. I bought the bowls in Michaels.