Ingredients
Milk powder - 2 cups
Milkmaid - 400 gm (1 tin)
Ghee, melted - 4 tsp
Saffron - 2 pinch
Pistachios for garnish
Warm milk- 2 tbsp
Method
Soak saffron in 2 tbsp of warm milk and keep aside.
In a nonstick pan, add milkmaid, milk powder, saffron and milk. Whisk it well so that there are no lumps. Switch on the stove. Place the pan on a medium heat and stir continuously until it become a thick batter. Add ghee and stir. Once it starts leaving the side of the pan, switch off the flame. Add cardamom powder and mix well. Allow it to cool for sometime till you can handle the mixture with your hand. Lightly grease your hand. Shape the mixture into small balls and flatten them slightly. Make a small dent in the center. Add chopped pistachios and arrange in a plate. Leave it to set. If need be, you can refrigerate so that it sets fast. Place them in an airtight container.
