1. Rub saffron with pestle till dissolved, keep aside.

2. Drain water from cashewnuts, grind to a smooth paste, saving some for garnish.

3. Put milk to boil in a large heavy pan

4. Add sugar, allow to simmer for 10-12 minutes, stirring occasionally.

5. Add cashewnut paste, stir and resume boil, simmering on low for 2-3 minutes.

6. Add slivered dryfruit, mix, take off fire.

7. Pour into individual bowls.

8. Sprinkle bits of cashew on each.

9. Spray some saffron milk on top, with a small kitchen brush or with hands.

10. Serve hot, and fresh.

Making time: 30 minutes
Makes: 4 servings
Shelflife: Best fresh