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Heat milk in the sauce pan. When milk starts boiling, reduce the flame.
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Add saffron strands and keep boiling milk till milk reduces to 3/4th quantity.
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Add khoya and let it simmer for few more minutes. Keep scraping from the sides and stir well.
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Now add sugar and coconut. Mix it well.
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Keep stirring and scraping from the sides till it starts thickening.
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Remove pods from cardamom, crush it and add it in the dish.
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Remove from flame and let it cool down.
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Transfer into serving bowls and garnish with nuts.
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Chill for an hour and serve.