Ingredients

The following ingredients have 3 Servings
  • 1- liter Full fat milk
  • 1 cup Sugar
  • 8-10 Strands of Saffron (Kesar)
  • 1/2 cup Sliced almond flakes
  • 2 tsp cardamom powder
  • Dry rose petals for garnishing

Instruction

  • Boil milk in a Kadai on a medium to high flame till you get the first boil.
  • Keep on boiling and stirring the milk on a slow flame for 15 minutes and then add sugar in it.
  • The milk will stick on the sides of the Kadai, so keep scrapping that and add in the boiling milk.
  • Soak saffron strands in warm milk for 5 minutes and then add in the boiling milk.
  • At this point add almond flakes and cardamom powder in the milk and stir in between.
  • Continue boiling the milk for 5 minutes more or till the milk is in thick consistency.
  • Kadai milk is now ready to switch off the flame and either serve it hot in earthen pots or let it rest at room temperature.
  • Once cooled keep it in the refrigerator to chill for 2 hours.
  • This milk can be served hot as well as chilled but it tastes best when it is chilled.
  • Before you serve this goodness garnish it with Kesar, almonds, and some dry rose petals.