Step 1

Add milk to pot and heat on high.

Step 2

Once the milk comes to a boil, reduce the heat and keep stirring. If you're able to supervise the milk through the boiling process, increase the heat to cook faster. Otherwise leave the heat on low and continue to cook down the milk. Keep stirring through the boiling process, regardless of heat.

Step 3

Once the milk is 1/3 or so in volume, add the saffron, cardamom, and sugar.

Step 4

Remove from heat and allow to come to room temp.

Step 5

If you do have kewra water (as mentioned in Timmi's Tips and Tricks above), add that in at this point.

Step 6

Stir the mixture.

Step 7

Optionally add chopped nuts into the mixture.

Step 8

Pour mixture into serving bowls.

Step 9

Optionally garnish with chopped nuts.

Step 10

Cover the bowls and refrigerate for at least 4 hours, preferably overnight.

Step 11

Enjoy cool as is or with some hot jalebi!