-
In a heavy saucepan, combine milk, cream
and ghee and bring to the boil, stirring constantly.
-
Turn heat very low, add almonds and sugar
and stir till sugar dissolves.
-
Simmer for 20 minutes or until the mixture
reduces and is as thick as a custard, during which time only an
occasional stir is necessary.
-
In a small pan toast the saffron strands
for 1 minute over medium heat, until they just dry out.
-
Make sure they don't blacken.
-
Turn the saffron at once onto a saucer and
leave to cool and crisp.
-
Then crush with the back of a spoon.
-
Dissolve in a tablespoon of boiling water
and stir into the almond mixture together with the ground cardamom.
-
Pour into individual dishes or one serving
dish, cool and chill.
-
Garnish with extra flaked almonds before
serving.