Ingredients
1-2 cups soy milk
some white sugar (1 cup or less) (too much sugar will make it very sweet)
little vegan margarine
soaked raw pistachio nuts (4-6)
soaked almonds(4-6)
few strands of saffron
2 cloves cardamom finely powdered
Instructions
Peel the two pre-soaked nuts and chop it to tiny pieces
Heat butter on low heat in a saucepan
Add the chopped nuts and fry till golden brown
Add milk,saffron and sugar and keep stirring occasionally
Keep stirring often to get the milk to thicken and blend with the nuts and not stick to the saucepan and go black in the bottom (as this can’t be seen and can be smelt when it goes brown and the whole process is waste and a costly mistake!)
Stay near heat to cook the milk and watch over it so that it doesn’t boil over
Gradually increase heat a little bit now and then to help speed the process taking care to watch over the milk from boiling over
Get the milk to thicken to thick custard consistency
It gets creamy yellow in colour too by now
This dessert takes time to make as the milk needs to be condensed gradually
Once the milk is thick and condensed to about thich custard consistency (must be thick enough to be scooped not poured), transfer it to a bowl. This is now called Basundhi.
Cool it in fridge and enjoy small portions as dessert
Keeps for a while (more than five days or week in fridge) and is nice as an occasional snack/dessert due to its richness.
Its a delicious snack even though takes longer to make
Thanks again for sharing. 
Keep sharing more with us. 