Ingredients:
2 litres full cream milk
1/2 cup sugar
10-12 cardamoms peeled
15-20 strands saffron
10 almonds
10 pistachios skinned
Method
Fresh grind cardamom to rough powder
Soak saffron in 2 tbsp. hot milk.
Rub with pestle till dissolved.
Chop almonds and pistachios into thin slivers.
Pour milk in a large heavy saucepan.
Put to boil on high. Continue boiling till half quantity is left.
Keep skimming off the top cream every now and then.
Collect and keep aside in a separate container.
Add sugar, stir till dissolved.
Add all other ingredients, including saved top cream.
Stir, take off fire.
Cool to room temperature.
Refrigerate till well chilled.
Serve in individual bowls made of glass, ceramic or earthenware.
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