Heat ghee in a heavy-bottomed pan and roast the makhana and almond slivers until they turn golden brown. 2. In another heavy-bottomed pan, heat the milk with saffron strands and bring it to a boil, ...

5. Add the roasted seviyan to the water and cook till they become soft. Add the cardamom powder and saffron at this stage. 6. Grate the khoya and add it to the pan. And keep on stirring it. 7. When ...

Using a knife, gently “draw” lines where the knuckles and finger joints are. Then, add an almond sliver for the fingernail.

Soaked in saffron-and-cardamom-infused milk and garnished with slivers of pistachio and almond, in this recipe the humble slice of bread is transformed into a fragrant, delicate dessert.