PREPARATION

1. Heat 1.5 litres of milk in a heavy skillet. Bring it to a boil.

2. Add 100 grams sugar, 1/2 teaspoon saffron, 1 teaspoon cardamom powder and mix well.

3. When you see the cream floating on top, then with a spatula, gently move the cream layer.

4. Bring it towards the side of the skillet and stick it it the skillet.

5. In a bowl, add 1 teaspoon corn flour, 50 milliliters milk and mix it well. Add this into the milk and mix well.

6. Add 2 teaspoons milk masala powder and mix well.

7. The process of collecting the cream layer has to be done many times. Continuous simmering of the milk will bro=ing the cream on top and you have to bring and stick it to the sides.

8. When the milk gets reduced to 1/3 or 1/4 of its original quantity, then switch off the heat. This process will take about 1 to 1 1/2 hour on low heat initially.

9. Transfer the thickened milk into a bowl. Scrape off the entire cream layer and put it in the bowl also.

10. Stir gently. Cool before serve.

11. Garnish with almonds.

12. Serve.