PREPARATION

1. In a bowl, add 35 milliliters warm milk, 1/2 teaspoon saffron and mix it well.
2. Soak for 30 minutes.
3. Take a pan, add 1 tablespoon almonds, 1 tablespoon pistachios, 1 tablespoon cashews and dry roast for 3 - 5 minutes on medium heat or until it turns golden brown in color.
4. Remove it from heat and transfer this into a blender.
5. Blend it into a fine powder and keep aside.
6. Take a skillet, add 220 milliliters milk, 50 grams fresh cream and mix it well.
7. Add 100 grams milk powder and mix it well.
8. Cook for 5 - 7 minutes on medium heat.
9. Add 15 milliliters ghee and mix it well.
10. Cook for 20 - 25 minutes on medium heat or until the mixture thickens.
11. Remove it from heat and keep aside.
12. Take a pan, add 100 grams desiccated coconut and dry roast for 3 - 5 minutes on medium heat or until it turns golden brown in color.
13. Remove it from heat and keep aside.
14. Take a skillet, add 100 grams khoa, 50 grams fresh cream and mix it well.
15. Cook for 3 - 5 minutes on medium heat.
16. Add 2 tablespoons sugar and mix it well.
17. Then, add the roasted coconut, blended dry fruits and mix it well.
18. Cook for 5 - 7 minutes on medium heat.
19. Now, add the soaked saffron milk and mix it well.
20. Cook for another 3 - 5 minutes on medium heat.
21. Remove it from heat and transfer this onto a board.
22. Roll it into a long cylindrical shape and keep aside.
23. In a mixing bowl, add the prepared milk mixture, 2 tablespoons powdered sugar, 2 tablespoons milk powder, 1/2 teaspoon cardamom powder and mix it well.
24. Take the mixture and place it on a butter paper and cover it with another paper.
25. Flatten it with the help of a rolling pin.
26. Remove the paper and cut it’s sides to make a square.
27. Place the prepared log on it and roll it carefully.
28. Roll it on silver leaf.
29. Cut it into pieces.
30. Serve.