Rinse a deep non-stick heavy bottom pan with ¼ cup of water and quickly simmer it for 1-2 minutes. This will prevent milk from scorching as the water forms a protective layer between the pan and milk.
Now, add the full-fat milk in the pan and bring it to a boil on a high flame. Stir it occasionally to avoid milk from sticking to the bottom of the pan or browning.
Reduce the flame and cook on a slow flame for 45-48 minutes while stirring and scraping the sides of the pan occasionally. If you want a thicker consistency then simmer it for a little longer.
Add the sugar, saffron, almonds, cashew nuts, pistachios, mix well and cook on a slow flame for approximately 10 minutes, stirring occasionally and scraping the sides of the pan.
Add the cardamom powder and cook on a slow flame for 5 minutes, stirring occasionally. You can even enhance the flavour by adding nutmeg powder.
Transfer this to a deep bowl and cool completely. Bring it to the room temperature.
Refrigerate for at least 1 hour and serve chilled garnished with almond, pistachio slivers and saffron. Refrigeration will thicken the consistency more.
Pour the basundi in a serving bowl and relish it hot with padvali roti and batata chips nu shaak for a satiating meal.