1. Boil the milk in a large, heavy bottomed pan, over a low flame.
2. When it is boiled, thick cream will collect at the top. Mix this back into the milk.
3. Continue cooking the milk on a low heat (about 20-25 minutes) till it reduces to half.
4. Stir occasionally so that it does not stick to the bottom or burn.
5. It changes color as it thickens, becoming a light cream or gold. It also gives off a deliciously sweet aroma.
6. When the milk has thickened, stir in the sugar.
7. Continue cooking on a low flame (10-20 minutes) till it feels heavy in your spoon.
8. It should be almost the consistency of thick cream that initially rose to the top.
9. Combine the nuts, spices and saffron with the milk. Remove the pan from the heat.
10. Set aside till ready to serve.
11. Serve basundi hot or cold, as part of the meal. If you are serving it cold, chill it for at least 4-6 hours. Serve hot puris with it.
12. Garnish the serving bowl with more charolya and nuts.
13. If you like, add a sprinkling of cardamom powder or grated nutmeg and a piece of varkha (edible silver) to each individual bowl.

Note:
If you would rather not serve basundi with puris, chill and serve it as a pudding.