1 liter full-fat milk
2 tbsp fresh cream
1/4 tsp saffron strands
2 tbsp powdered sugar
1/4 tsp cardamom powder
Chopped pistachios and almonds for garnish
Reduce milk by half by boiling it.
After adding the cream and saffron
simmer for five minutes and let it cool.
Put in the fridge for the night.
Make foamy peaks out of the refrigerated milk in the morning.
Beat in the cardamom and powdered sugar.
Garnish with nuts and serve cold.
Use a hand whisk to get additional foam.
For optimal consistency
prepare in the morning.
To get the fluffy texture
refrigeration is essential.