1. Soak almonds for 30 mins in hot water

2. Peel the skin of almonds

3. Grind the almonds into paste with 1/2 cup water

4. Bring the milk to boil in heavy pan

5. Add almond paste

6. Keep stirring occasionally till semi-solid

7. Add sugar, cardamom powder, rose water and saffron

8. Cook for 2 minutes

9. Garnish with pistachios

10. Serve chilled or hot

Makes: 5 servings
Shelflife: 1 day