Ingredients:

• 1 l – full Cream Milk
• 1/4 cup – condensed Milk
• 1 tbsp – Sugar
• 3 pods – Cardamom
• 5 – almonds, blanched
• 3 – pistachios, skinned
• 10-15 threads – Saffron
• a few rose petals

Method:

1. Soak the saffron in 2 tsp of hot milk and keep aside.
2. Chop the almonds and pistachios finely or crush coarsely.
3. Peel and powder the cardamom seeds with a mallet.
4. Add to the chopped dry fruits.
5. Run the saffron with the base of a mallet in cup until it dissolves in the milk.
6. Boil the milk in a large deep pan, stirring occasionally.
7. Reduce the heat and continue to boil, stirring frequently until the milk reduces to two-third the volume.
8. Add the other ingredients to the milk.
9. Boil further for 3-4 minutes. Take off the flame and cool the milk a little.
10. Pour into a large decorative serving bowl.
11. Allow the milk to cool completely, then chill in a refrigerator for 4-5 hours (to avoid formation of layers on the surface, stir frequently while cooling).
12. Decorate with rose petals and serve.

Recipe courtesy of Saroj Kering