Firstly, crumble 100 grams khova and keep it aside. If you are not having access to mawa then you can use ½ cup milk powder.

In a large kadai, take 1½ litre milk and get to a boil by stirring in between.

Add 2 tbsp kesar milk and mix well.

Boil for 5 minutes, or until the milk thickens slightly.

Once the milk reduces, add crumbled khova and mix well.

Continue to boil for 5 minutes or until the milk thickens.

Further, add ¼ cup sugar and get to a boil. Make sure the sugar is dissolved and cooked well.

Now add ½ tsp cardamom powder, 2 tbsp almonds & badam. Mix well.

Cool the milk slightly before serving. The basundi will thicken once cooled.

Finally, enjoy Basundi Recipe chilled or warm up for a week when refrigerated.