Preparation:
Place the milk in a heavy saucepan and bring to the boil, stirring constantly. Keep stirring and simmer until the milk reduces to one-third its original quantity.
Add the sugar and simmer for 5 more minutes. Now add the crushed cardamoms. Dissolve the saffron in 1/4 cup hot milk and add to the milk pudding. Stir thoroughly.
Garnish with the chopped pistachios. Serve chilled.
Source: "Dakshin, Vegetarian Cuisine From South India", by Chandra Padmanabhan |