Basundi in our Milk Warmer

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Cow milk, 1 litre (Doodh)

Apricots, 2 nos. soaked in warm water (Sukhe Anjeer)

Cashew, 8 nos. soaked in warm water (Kaju)

Almonds, 10 nos. soaked in warm water (Badam)

Saffron, ½ tsp (Kesar)



  1. Preheat the Milk Warmer on medium heat. Once done pour the milk & let it boil.
  2. Add kesar and allow the milk to simmer until it reduces at least by half the quantity.
  3. Keep stirring the vessel and scrape the malai or the cream with a wooden / silicon ladle from the sides and incorporate into the milk which allows the milk to thicken and get a silky texture.
  4. Take half the quantity of almonds, peel the skin and cut them into slivers.
  5. Meanwhile, puree the cashews, apricots and half the quantity of almonds in a mixer grinder with just a tsp of water.
  6. Once the milk has thickened, switch the heat to low and add the slivered almonds. Let it cook for about 5 mins and switch off the heat.
  7. Bring the mixture to room temperature and then add the dry fruit puree. Stir well.
  8. Now, allow this to cool in a refrigerator for at least 4-5 hours before serving or preferably overnight.
  9. Serve chilled using serving spoon in Royal Brierley Antibes - Shot Glass

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