Rinse a heavy bottom pot or pan. Then pour milk. On a medium heat bring it to a boil.

When the milk turns hot, take 2 tablespoons of the milk from the pot and soak saffron.

Reduce the heat to medium and boil the milk for 5 to 7 minutes scraping off the cream from the sides and adding it back to the pot.

As it boils, keep stirring often to prevent burning.

Pour condensed milk and continue to boil on a medium heat for 8 to 10 mins.

Keep stirring to prevent the milk from getting scorched. If you like slightly thicker consistency then you can simmer for a little longer.

Add saffron milk, nutmeg, cardamom powder and chopped nuts.

Simmer for a minute and switch off. Taste test and add more condensed milk if you like it sweeter.

Transfer to a serving bowl. Cool completely and refrigerate for at least 2 hours.

Garnish chilled or warm basundi with nuts. Serve as a chilled dessert or with poori.

Pour milk to a heavy bottom pan and bring it to a boil on a medium heat.

Scrape the cream from the sides and add back to the milk.

Reduce the heat slightly and continue to boil stirring every few minutes until the milk reduces approximately to 2 cups. Do not let the milk fats burn at the bottom.

While the milk boils slice the nuts and set aside.

Crush saffron in your fingers and add to the milk.

Add sugar and continue to simmer for a little longer until you smell the basundi good. Taste test and add more sugar if required.

Now add ground cardamom and nutmeg. Mix well and cool down basundi.

Garnish with nuts and serve warm with poori or chill it in the fridge for 2 hours an serve.