Take the milk in a deep bottom vessel or a kadai
- Turn the heat on high flame till the milk comes to a boil
- As it starts to boil reduce the flame to medium and add saffron (kesar) and stir it well

Now add sliced dry fruits - pistachio, cashews and almonds and mix well with the mixture
- You can see that the basundi mixture has started to thicken
- Also scrape the milk cream and solids from the side of the pan and add back to the mixture
- keep stirring on low flame

See that the mixture does not get burnt from bottom
- Also scrape the milk cream and solids from the side of the pan and add back to the mixture
- The mixture has now thickened and is half it's quantity
- Now add milk powder for more taste, elachi powder, sugar and mix well
- Keep stirring for about 5-7 minutes on low flame.

Basundi is now ready - turn off the flame and remove it in a serving bowl
- Garnish it with some dry fruits - You can serve hot or cold.
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