Basundi ( Gujarati Recipe)

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 hour, while stirring occasionally.

Add the sugar and cook on a slow flame for approximately 25 minutes or till the milk thickens like rabdi, stirring continuously and scraping the sides of the pan.

Add the cardamom powder and cook on a slow flame for another 20 minutes.

Serve warm or chilled, garnished with pistachio, almond slivers and saffron.

After step 3, cool the basundi completely.

Add ½ tsp of lemon juice and ½ cup of sliced strawberries and sugar if required.

Mix well and refrigerate for at least 1 hour. Serve chilled.

After step 3, cool the basundi completely.

Add ½ tsp of lemon juice and ½ cup of orange segments and 1 tbsp of orange squash.

Mix well and refrigerate for at least 1 hour. Serve chilled.