Basoondi

Ingredients:

Milk 1 -1/2 ltrs

Almond 1/2 cup

Charoli/Chironji seeds 2 tbspns

Pistachios 10

Sugar 3/4 cup

Saffron- a good pinch

Method:

Take almond- soak in warm water to blanch. Remove the skin and make a paste by adding milk.

Blanch pistachios and chironji quickly. Skin the pistachios and strain both, keep aside.

Bring the milk to a boil in a large saucepan.

Simmer over low flame, stirring continuously until it coats the back of the spoon.

Stir in the almond paste and mix well.

Lastly add the sugar and saffron. Stir until dissolved.

Garnish with pistachios, chironji and few chopped almonds.

Chill and serve.

Tip:  Serve chilled basoondi with warm Jaleebis and Gulab Jamuns. Its a super Dessert idea for summer lunch parties.

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