Ingredients:
1 litre full fat milk1/2 cup
sugar3 pods
cardamom5
almonds blanched3 pistachios
skinned10-15 threads saffron
Method:
Soak saffron in 2 tsp. hot milk, keep aside.
Chop finely or crush coarsely, the almonds and pistachios.
Peel and powder cardamom seeds with a mallet.
Add to chopped dryfruit.
Run saffron with base of a mallet, in cup, till dissolved in milk.
Put milk to boil in a large deep pan, stirring occasionally.
When it starts boiling, reduce heat and boil.
Stir frequently, till milk is 2/3 in volume.
Add all other ingredients to boiling milk.
Boil further for 3-4 minutes.
Take off fire. Cool a little.
Pour into a large decorative serving bowl.
Allow to cool completely, chill in refrigerator for 4-5 hours.
To avoid a layer forming on the surface, stir frequently while cooling.
Serve chilled in individual cups with rose petal to decorate on top, if desired.
sugar3 pods
cardamom5
almonds blanched3 pistachios
skinned10-15 threads saffron
Method:
Soak saffron in 2 tsp. hot milk, keep aside.
Chop finely or crush coarsely, the almonds and pistachios.
Peel and powder cardamom seeds with a mallet.
Add to chopped dryfruit.
Run saffron with base of a mallet, in cup, till dissolved in milk.
Put milk to boil in a large deep pan, stirring occasionally.
When it starts boiling, reduce heat and boil.
Stir frequently, till milk is 2/3 in volume.
Add all other ingredients to boiling milk.
Boil further for 3-4 minutes.
Take off fire. Cool a little.
Pour into a large decorative serving bowl.
Allow to cool completely, chill in refrigerator for 4-5 hours.
To avoid a layer forming on the surface, stir frequently while cooling.
Serve chilled in individual cups with rose petal to decorate on top, if desired.
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