- ½ tbsp saffron threads
- 1 liter milk
- ½ tbsp dried rose petals
- ½ tsp ground green cardamom
- 10 pistachio nuts – blanched and finely sliced
- 10 almonds – blanched and finely sliced
- sugar to taste
Put the saffron in a bowl, add one-quarter of the milk and soak overnight in the refrigerator
The next day, drain the saffron, reserving the milk, add the rose petals. then blend together to make a paste using a little of the soaking milk if necessary. Set aside.
Bring the remaining 1.5 liters milk to the boil in a large, heavy-based pan, then reduce the heat to medium. Continue boiling, stir in the saffron and rose petal paste and cook for 2 minutes. Sprinkle over the ground cardamom and remove from the heat. Add sugar to taste, then add the nuts and stir once to mix.
Chill in the refrigerator for at least 30 minutes before serving.