Ingredients:
Buffalo’s milk – 2 litres
(Thick milk)
Sugar – 1/2 cup
Blanched & sliced Almonds,
Cashews, Pistha – 2 Tbl sps
Ghee – 1 tsp
Method:
Select a broad & heavy based kadai.
Pour milk in that, and heat in a high flame till milk starts boiling.
Reduces flame and cook, keeping a ladle in the centre.
When cream is formed on top, gently keep pushing it to the sides of the vessel.
Cook till three fourth of the milk is reduced, repeating the process.
When little milk is left, scrape corners and put all the cream in the milk.
Add sugar and switch off the stove.
Stir gently, till sugar is dissolved completely.
Fry sliced nuts in ghee and mix with basandhi.
Chill it and serve in small cups.
