This popular Indian dessert is always a favorite!

Ingredients

*4 1/2 C. milk
*1/2 C. sugar
*2 pinches citric acid
*3 tsp. water
*1/4 tsp. saffron strands
*2 Tbs. cornstarch
*4-5 green cardamoms, ground
*1/2 C. almonds, blanched and chopped
*10 pistachio nuts, blanched and chopped

Directions

Reserve about 4 teaspoons of milk. Boil remaining milk in a large heavy-based pan until reduced by half. Add sugar and continue to boil for 4-5 minutes.

Dissolve citric acid in water. Add solution very gradually to boiling milk until it curdles slightly. This may require using anywhere from half to the entire quantity.

Warm the saffron threads with 1 teaspoon of reserved milk in a small bowl over a saucepan of hot water. Rub saffron occasionally until it dissolves, then add to boiling milk.

Blend cornstarch with remaining 3 teaspoons of milk until smooth. Stir in a little boiling milk, then stir the mixture into the milk in the pan.

Continue cooking and stirring until mixture thickens. Add ground cardamoms and mix well, then allow to cool. Chill thoroughly for several hours.

Using wet hands, shape cool mixture into balls and put in fluted paper baking cups. Decorate with nuts before serving.

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