2 qt. milk (half and half) 1/8 c. cashew nuts 1 1/2 c. sugar 1/4 c. almonds 1/2 pinch saffron 8 cardamom (crushed seeds) /4 c. pistachio nuts mustard seed-size cooking camphor
Boil the milk and remove the top layer of fat repeatedly until the volume is reduced to about 1/3. Add Sugar and let it boil for about 15 minutes. Crush the removed fat into small flakes and add back to the boiling milk. Add saffron. Remove from heat. Let it cool and refrigerate. Mix crushed nuts and cardamom powder before serving. 10 servings. Dissolve cooking camphor in a teaspoon of milk, add for extra flavor (optional).