Soak the pistachio in warm water for at least one hour. Dry roast the almonds in a pan and chop both of them.

Crush the Cardamom and put it in a tea filter bag along with dried rose petals and form.a potli by fastening it (you can make potli with whatever is available with you).

Put on the milk for boiling. Once it starts boiling add the rose petals and cardamom potli, let the milk simmer for about 15 minutes, stir the milk along with it and press the potli sometimes to release the flavours and the pinkish hue of the rose.

After 15 minutes when the milk has reduced a bit and thickened add the sugar and mix well and lower the flame and keep on stirring so that it doesn't burn at the bottom for at least 7-10 minutes more. Then press the potli as much as you can with help of spatula or tong and take it out (it's job is done).

Add the pink food color (few drops at a time till you get the desired color) and the rose flavor / essence / extract and mix well and simmer it for another 3-5 minutes. The milk will reduce and thicken more but we don't want the consistency to be of Rabri/ Rabdi (it should be thinner than Rabdi).

Then add the chopped almond, Pista & cashew (as I didn't have cashew at home, so I have skipped, you can add that too) and cook for another 5 minutes. Your Basundi is ready. Put it in a serving bowl and garnish it beautifully with more nuts and dried rose petals (optional). Chill and serve.