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1. Boil some milk in a pan until it is reduced.
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2. Make a cornstarch slurry with some milk and set it aside.
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3. Add some crumbled nuts to khoya and combine it well.
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4. Add some sugar to the reduced milk and add the slurry once the sugar dissolves.
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5. After it is combined, add the khoya mixture to the milk along with some powdered cardamom.
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6. Keep it on low heat and stir until everything is combined.
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7. Add some rose water and saffron after turning off the heat.
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8. After the mixture has cooled down, put it in some moulds or shot glasses.
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9. Once it is set after overnight freezing, demould it and enjoy immediately.
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