Chef -
Time - to prepare


  • 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. Chop finely or crush coarsely, the almonds and pistachios.

    2. Peel and powder cardamom seeds with a mallet.

    3. Add to chopped dry fruit.

    4. Run saffron with base of a mallet, in cup, till dissolved in milk.

    5. Put milk to boil in a large deep pan, stirring occasionally.

    6. When it starts boiling, reduce heat and boil.

    7. Stir frequently, till milk is 2/3 in volume.

    8. Add all other ingredients to boiling milk.

    9. Boil further for 3-4 minutes. Take off fire. Cool a little.

    10. Pour into a large decorative serving bowl.

    11. Allow to cool completely, chill in refrigerator for 4-5 hours.

    12. To avoid a layer forming on the surface, stir frequently while cooling.

    13. Serve chilled in individual cups with rose petal to decorate on top, if desired.

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