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Ingredients : 1
liter milk
300 ml cream
130 g sugar
1
tablespoon ghee
100 g flaked almonds
1/2 teaspoon cardamom, ground
Pinch of saffron strands
Flaked almonds, garnish
Method :
Combine milk, ghee and cream in a heavy
saucepan before bringing to the boil and stirring constantly. Reduce the
heat to low, stir in the sugar and almonds until the sugar is fully
dissolved. Simmer for about 20 minutes or until the mixture
thickens like custard. Occasionally stir when necessary.
Heat up a small pan over moderate heat and
toast the saffron strands for about 1 minute or until they are just dry
up. Make sure they are not burnt. Transfer the saffron onto a plate and
leave to cool and crisp before crushing with a spoon. Add a tablespoon
of boiling water to dissolve the saffron and stir into the almond
mixture. Add the ground cardamom. Pour into individual dishes or one serving
glass bowl, cool and chill. Add the extra flaked almonds as garnishing before
serving. |
