Chef Sunil Chauhan

Ingredients

• Soak saffron in ½ cup hot milk, keep aside.
• Chop or crush coarsely, cashew, almonds and pistachios.
• Mix all dry fruit in a bowl with Chironji and keep it aside.
• Put milk to boil in a large deep pan and stirring occasionally to avoid sticking to the bottom.
• When it starts boiling, reduce heat and let it simmer.
• Stir frequently, till milk is reduced to almost 2/3 in volume.
• Add all dry fruits, sugar and saffron to boiling milk.
• Boil further till the milk thickens completely to the ½ of the volume.
• Take off from the fire and let it cool a little
• Pour into a large serving bowl.
• Allow to cool completely, chill in refrigerator for 4-5 hours.
• To avoid a layer forming on the surface, stir frequently while cooling.
• Serve chilled in individual cups with rose petal to decorate on top, if desired.