Preparation / Directions:
SOAK the saffron in one tbsp. water. Heat milk in a kadai (wok) and keep stirring on medium heat for about 20 minutes, until reduced to one-fourth.
Remove the milk from heat, add sugar and keep stirring until it is completely dissolved. Mix in the soaked saffron, yellow color, cardamom
powder and the nuts.
Pour into earthenware moulds (kujja), cover with a lid and seal with the dough. Place the moulds in a freezer for one-and-a-half hours or until set. Remove from the freezer, remove the lid and serve immediately.
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