Take a heavy bottomed sauce pan and place it on a medium flame. Pour a tablespoon of water and let it sizzle then pour milk. This is how water makes a layer on sauce pan and milk doesn't stick to the bottom. Let the milk come to a boil.

Add the condensed milk and stir. Let it simmer for 10 minutes on low heat while stirring and scraping the sides.

Once the milk starts to thickens add freshly crushed cardamom pods, saffron, almonds, pistachio and chironji.

Cook for another 7- 8 minutes depending on how thick basundi you want.

Switch off the gas. Pour basundi in dish and garnish with nuts and saffron. I have also used silver leaf for garnish which is totally optional. Serve basundi hot and chilled.