VEGETABLE BASUNDI

1. Take 1-1 1/2 tumbler of water and milk in a vessel ( Ratio of water and milk should be equal)for cooking the finely chopped vegetables( carrot,cauliflower and potato) 2. Allow it to boil for few minutes 3. Take another kadai, boil the rest of the quantity of milk separately , and stir it, so that the quantiy has to be reduced..( sunda kachanum). This has to been done parallely 4. First add finely chopped carrot, potato to the vessel and allow it to cook for few minutes. 5. Later add finely chopped cauliflower and allow it to cook 6. In the mean time, add saffron for colour to the boiling milk in the kadai . 7. Then pour the badam paste ( made out of soaked badam) in the kadai where milk is boiling ( grind the water soaked badam in mixie) 8. Check whether the vegetables in the vessel has been cooked well.. If it is cooked well, then add the vegetables mixture alone to the kadai.( Use the water and milk mixture which is in the vessel for anyother dish) 9. Add sugar to the milk ( as per our requirement). Stir well.. 10. As badam paste and sugar has been added, the consistency of the dish will be thick. 11. Cook untill you get the consistency of basundhi 12. Switch off the stove Garnish with dry fruits such as cashew, raisins and saffron