PREPARATION

1. In a bowl, add 35 milliliters warm milk, 1/2 teaspoon saffron and mix it well.
2. Soak for 30 minutes.
3. In a mixing bowl, add 100 milliliters melted butter, 50 grams powdered sugar, 2 tablespoons powdered brown sugar, 1 teaspoon vanilla extract and mix it well.
4. Add 250 grams all purpose flour, 1/4 teaspoon salt, 1/2 teaspoon baking powder and mxi it well.
5. Add 35 milliliters milk and knead it into a dough.
6. Refrigerate for 10 - 15 minutes.
7. Take a ball from dough and flatten it with the help of a rolling pin.
8. Cut out a circle from it.
9. Place it on a baking tray.
10. Preheat the oven to 350°F/180°C. Bake for 10 - 12 minutes.
11. Remove it from oven and keep aside.
12. In a mixing bowl, add 500 grams hung curd, 100 grams powdered sugar, 1/4 teaspoon cardamom powder and mix it well.
13. Divide the mixture into half.
14. Add 250 grams yogurt mixture into a bowl, add the soaked saffron milk and mix it well.
15. Take a bowl, add some chilled milk in it.
16. Dip the prepared biscuit in it.
17. Add the biscuit in a serving glass and fill halfway with curd mixture.
18. Place the another biscuit on it.
19. Now, fill it with saffron curd mixture.
20. Garnish with pistachios.
21. Serve.