Ingredients:

• Badam (Almonds) 50g
• Pista (Pistachios) 40g
• Akhrot (Walnut) 40g
• Kaju (Cashew nuts) 40g
• Jaifil (Nutmeg) 1
• Olper’s Milk 2 litres
• Olper’s Cream ½ Cup (room temperature)
• Sugar 1 Cup or to taste
• Zafran (Saffron strands) 1 tsp dissolved in 2 tbs milk
• Ghee (Clarified butter) 6-7 tbs
• Chandi ka warq (Edible silver leaves)
• Badam (Almonds) sliced

Directions:

1. In a grinder, add almonds, pistachios, walnuts, cashew nuts, and nutmeg. Grind well and set aside.
2. In a large wok, add milk and cream and mix well.
3. Add the ground nuts and mix well, bring it to a boil, and cook on low flame for 50-60 minutes or until 40% of the milk is reduced, mixing continuously.
4. Add sugar, mix well, and cook on low flame until it thickens (50-60 minutes), continuing to mix.
5. Add dissolved saffron and mix well.
6. Gradually add clarified butter, mixing continuously, and cook on low flame until it leaves the sides of the pot.
7. Garnish with edible silver leaves and sliced almonds, then serve!