Bring 2 cups of milk to boil on medium flame stirring in between

Slice 4 almonds, chop 4 pistachios, ground 4 green cardamom & dilute 1 tbspn gelatin in warm water

After milk boils, add 1/2 cup condensed milk and stir until incorporated

After mix thickens, add 1 tbspn chopped nuts and 1/4 tspn cardamom powder

Stir continuously scrapping the sides of the pan, while the milk thickens and reduces to half

Once done, pour the mix in a desired glass mound and let cool before refrigerating for 4 hours

After refrigeration, place the glass in a bowl of warm water and use a wet knife to loosen the edge

Invert the glass on the serving dish and tap for a few seconds as the panacotta slips on the dish

Gently remove the glass. Our Basundi panacotta is ready!

Garnish with remaining nuts and serve chilled