1/4 c. almonds 1 1/2 c. sugar 1/8 c. cashews 1 drop yellow food color 1/4 c. pistachio nuts 1/4 tsp. cardamom powder 1 gal. milk 1/8 tsp. saffron
Soak almonds, cashews and half of the pistachio nuts in water for 2 hours and grind them in a blender adding 1/2 cup of milk into a coarse paste. Heat the rest of the milk in a pan over medium heat until it boils, stirring constantly. Add the ground paste into the milk and cook for 15 minutes. Add sugar and food color and concentrate to the consistency of evaporated milk. Add cardamom powder and saffron and remove from heat. Chop the rest of the pistachio nuts and garnish the basanti with that. Let it cool and serve. 15 servings.