Choose the right pot. Use a heavy-bottomed, wide pot, at least twice the volume of your milk. A wider pan means more surface area, which helps the milk reduce faster and more evenly.

Grease the pot. Coat the bottom and lower sides with ghee before adding any milk.

Bloom the saffron (optional). Soak a few saffron strands in 1 tablespoon of warm milk for 5 minutes while you set up.

Add the ingredients. Pour in all 4 cans of evaporated milk, half a can of condensed milk, the cardamom powder, and the saffron. Stir to combine.

Bring to a boil. Turn heat to medium and stir constantly until the mixture reaches a full boil, about 5-8 minutes.

Reduce and simmer. Lower the heat and continue cooking on medium-low for 20-25 minutes, stirring every few minutes. Keep a close eye on it, milk can stick and scorch quickly if the heat is too high. The basundi is ready when it has reduced noticeably and coats the back of a spoon.

Taste, garnish, and serve. Adjust sweetness, then ladle into bowls and top with slivered almonds and pistachios. Serve warm or chilled.

Grease the pot. Apply ghee to the bottom and lower sides of your Instant Pot inner pot. This prevents the milk solids from scorching and sticking, a step you don't want to skip.

Bloom the saffron (optional but recommended). Soak a few saffron strands in 1 tablespoon of warm milk for 5 minutes. This releases more color and aroma than adding saffron directly to the cold milk.

Add the liquids. Pour in all 4 cans of evaporated milk, then add half a can of condensed milk (start conservative, you can add more sweetness later). Add the cardamom powder and your bloomed saffron (or saffron strands directly). Stir everything together.

Bring to a boil. Turn the Instant Pot to Sauté mode (Normal). Stir the mixture continuously as it heats up to prevent any milk from catching on the bottom. This takes about 5-7 minutes. You're looking for a rolling boil with large bubbles breaking the surface.

Taste and adjust. Before turning off the heat, taste the basundi. Add more condensed milk if you'd like it sweeter, or a pinch more cardamom for a warmer spice note.

Garnish and serve. Ladle into serving bowls and top with a generous handful of slivered almonds and pistachios. Serve warm, or let it cool, then refrigerate for 2-3 hours to serve chilled.