Ingredients
Preparation
In a small bowl, soak the saffron in a little warm milk and keep aside.
Cut pistachio and almonds into small pieces and keep aside.
Put the milk in a non-stick pan and bring it boil.
Simmer over a medium flame, stirring
continuously till the milk reduces to little less than half the original
quantity.
Mix milk powder in little cold milk and then add to boiling milk and stir well at low flame.
Add kesar in boiling milk and stir well for 10 mins.
Add Sugar in boiling milk and stir well.
Add pistachios and almond in boiling milk.
Serve in a glass.
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