1. Heat the milk in a large sauce pan, until it reduces to half. 2. Add grounded cardamom, strands of saffron, Kewra essence, sugar& nuts. 3. Boil until the milk thickens. 4. Allow it to cool and then pour into an ice cream mould. 5. Top with the remaining pistachio nuts and place in the freezer for 4-5 hours. ---------------------------------------------------------------------------
Nutrition
Ingredients
