1 liter full cream milk
200 ml cream
2-3 tbsp sugar (as per your taste)
Few strands of kesar soaked in warm milk
1 tsp cardamom powder (I forgot but the aroma of saffron completely worked its magic)
Pistachios chopped for garnish
Take a wide mouthed deep pan and pour the milk and cream. Bring to a boil and then reduce the flame to minimum.
When the milk reaches a creamy consistency, remove from heat. The process although very simple will take around 2-2.5 hrs to complete. Just put it on the stove on one side and carry on with your rest of the work. Garnish with chopped pistachios (you can add some into the milk as well) and let it cool. Chill in the refrigerator. Enjoy with some delicious hot Jalebis or as is!!