Basundi

This recipe was given to me by my friend S during one of our chat sessions. S and i met in a party here in US and since then we have chatted a few times. During one such session about 6 months after we first met we were surprised to know that we worked in the same company on the same floor while in India. The world is a small place afterall. Anyways coming back to the recipe S praised this recipe so much that I had to try this. After postponing it for many days I finally made it on our anniversary. It turned out very delicious. I also added some home-made anguri the next day and changed it to Anguri Basundi.
This happens to be my 50th post and I wanted to announce it with a sweet dish. I hope I can post many more recipes and learn many new ones on this endless journey of blogging.

I used half of the quantities mentioned in the original recipe and have changed the proportions slightly.

What I used :

2% Milk - 1 1/2 cups (3 cups As per Original recipe)
Half and Half - 1 Pint (3 cups As per Original recipe)
Heavy Cream - 1/2 pint (400 ml As per Original recipe)
Sugar - 1/2 cup (1 cup As per Original recipe)
Cashews and Almonds - coarsely powdered/ sliced
Cardamom Pdr

In a pan with a heavy bottom or a cooker boil the milk and half and half. Once it boils add the Cream. Again bring this to a boil, reduce the flame and continue heating till the mixture reduces to half its original volume. This may take some time. Keep stirring in between to prevent it from sticking to the bottom. When the milk has reduced to half the quantity the colour changes to pinkish. Now add the sugar and continue boiling till the sugar gets dissolved. Finally add the nuts and cardamom powder and relish it just like that or with anguri.
To make Anguri I followed my rasmalai recipe but made the malai balls very small(1 cm in diameter) and did not flatten them. Then added them to the basundi.

Tastes best after refrigerating for a day or two.
Thanks S for the recipe.