-
Mix saffron with 2 tsp of warm milk. Stir with
spoon properly and keep aside.
-
Place the milk in a heavy bottomed pan.
-
Bring it to a boil, reduce to low heat and stir
constantly for 20 minutes.
-
Now stir after every 5 minutes until the milk
is reduced to 900 ml and acquires a granular consistency.
-
Remove the milk from the flame.
-
Add sugar and saffron and stir until dissolved.
-
Then add vetivier and stir cool.
-
Pour in a serving bowl.
-
Garnish with pistachio, silver foil.
-
Refrigerate and serve chilled.
