4 Serves
75 Mins
Pour the full-fat milk into a heavy-bottomed pan and bring it to a gentle boil over medium heat.
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IndianVitamin K
154 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
3 mg / 1.3 mgVitamin B3
9 mg / 16 mgVitamin B5
4 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
754 µg / 400 µgCalcium
456 mg / 1,300 mgIron
14 mg / 18 mgMagnesium
954 mg / 420 mgPhosphorus
1111 mg / 1,250 mgPotassium
5540 mg / 4,700 mgSodium
150 mg / 2,300 mgZinc
9 mg / 11 mgCopper
6 mg / 0.9 mgManganese
5 mg / 2.3 mgSelenium
17 µg / 55 µgFiber
0 g / 28 gSugar
35 g / 50 gSaturated Fat
7 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
40 gAlcohol
0 g
Reduce the heat to low and simmer the milk, stirring frequently and scraping the sides of the heavy-bottomed pan to prevent burning, until the volume is reduced by half.
Stir in the sugar, cardamom powder, and saffron strands, continuing to cook for another 10 minutes until the mixture is thick and creamy.
Remove from heat, garnish with chopped nuts, and serve warm or chilled.
25
g51
g7
g
British