In a pan, add some water and 1 litre of milk. Once the milk comes to a boil, start scraping the sides to remove the cream.

Now, in a bowl, add 1 tbsp of corn flour and 4 tbsp of chilled milk. Dissolve the corn flour and add it into the boiling milk.

Boil the milk for 3-4 minutes until it becomes slightly thick.

Then, in a pan, add 1 tsp of ghee and add 2 tbsp of almond slits, 2 tbsp of cashew pieces, and 2 tbsp of pistachio slits. Roast on low flame and take out onto a plate. Keep it aside.

Now, to prepare the caramelized sugar, take half a cup of sugar in a pan. Stir on low flame until the sugar dissolves. Continue to cook until the sugar turns golden brown. Caramelized sugar is ready.

Next, add the basundi milk into the sugar and dissolve the sugar in it.

Now, add 1 cup or 100 grams of mawa into the milk-sugar mixture and mix well until the mawa is dissolved in it.

Then, pour the sugar-mawa mixture into the milk and mix well.

Cook for 2 minutes until everything is well combined.

Furthermore, add ½ tsp of cardamom powder and the roasted dry fruit slits. Mix well.

Basundi is ready. Switch off the gas and transfer it into a bowl. Chill it before serving.