1. Soak almonds in warm water to blanch.
2. Take off the skin.
3. Reserve a few for garnishing and make a paste of the rest (make paste of about 2 tbsp)
4. Soak saffron in 2 tea spoons fo hot milk and keep it aside.
5. Chop finely and crush coarsly, the almonds and pistachios.
6. Peel and powder cardamom seend with a mallet.
7. Add it to the chopped dry fruit mix.
8. Make small pieces of saffron in a cup, and dissolve it in milk.
9. Pour milk in a large deep pan, on medium flame and stir ocassionally.
10. When it starts boiling, reduce the heat and continue to boil.
11. Stir frequently, till milk is 2/3 in volume.
12. Add all the dry fruits and cardamom to the boiling milk.
13. Add the paste of dry fruits to the boiling milk.
14. Also add the chironjis.
15. Boil further for 3-4 mins.
16. Turn off the stove and allow it to cool a little.
17. Pour this mixture into a large decorative serving bowl.
18. Allow to cool completely, chill in refridgerator for 4-5 hours.
19. To avoid a layer forming on the surface, stir frequently while cooling.
20. Serve chilled in individual cups and garnish it with some strands of saffron.

Making Time: 1 hour

Serves: 2 persons

Shelflife: 1 day.

Note:

• Basundi id preferred by some in thin consistency and by some in thick consistency. For a thin consistency dont add the nuts paste and for thick consistency, add the nuts paste prepared.
• Basundi has got high calorie amounting to some 1995, so in order to cut down calorie, you can use low calorie sugar available in market.

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