1 litre full fat milk
1/2 cup sugar
3 pods cardamom
5 almonds blanched
3 pistachios skinned
10-15 threads saffron
1.Soak saffron in 2 tsp. hot milk, keep aside.
2.Chop finely or crush coarsely, the almonds and pistachios.
3.Peel and powder cardamom seeds with a mallet.
4.Add to chopped dryfruit.
5.Run saffron with base of a mallet, in cup, till dissolved in milk.
6.Put milk to boil in a large deep pan, stirring occasionally.
7.When it starts boiling, reduce heat and boil.
8.Stir frequently, till milk is 2/3 in volume.
9.Add all other ingredients to boiling milk.
10.Boil further for 3-4 minutes.
11.Take off fire. Cool a little.
12.Pour into a large decorative serving bowl.
13.Allow to cool completely, chill in refrigerator for 4-5 hours.
14.To avoid a layer forming on the surface, stir frequently while cooling.
15.Serve chilled in individual cups with rose petal to decorate on top, if desired.
Making time: 25 miinutes
Chilling time: 4 hoursM
akes: 4 servings
Shelflife: 2 days refrigerat