Basundi

Method

Heat ghee in a heavy-bottomed pan and lightly fry the cashews and raisins until golden, then remove and set aside. Pour the whole milk into the same pan and bring to a boil, then simmer over medium heat for 30-40 minutes, stirring occasionally, until the milk reduces to about two-thirds of its original volume and turns slightly creamy. Add the sweetened condensed milk, crushed cardamom pods, and saffron strands soaked in 2 tablespoons of warm milk, stirring well. Continue simmering for another 5-10 minutes until the basundi thickens slightly and takes on a light golden hue. Remove from heat and pour into serving bowls, then garnish generously with the fried cashews and raisins, and dust with nutmeg powder. Serve warm or chilled, depending on preference.