Full cream milk - 2 lts ( full cream is a must)
Sugar - 1-1½ cups
Chopped nuts - 3 tbsp
Cardamom powder - 1 tsp
Saffron - ¼ tsp ( warm & powder)
Pachai karpooram - 2,3 granules
In a wide-mouthed heavy vessel or non-stick pan, boil milk.
When it boils continuously & thick malai is formed, with a ladle push it towards the edges.
Boil milk & continue to collect the thick malai around the edges.
When the volume reduces to less than half, simmer the flame & add sugar.Stir it well on a low flame to dissolve the sugar.
When sugar has dissolved completely,add cardamom powder, saffron & pachai karpooram & mix to dissolve them.
After ½ an hour, when it has cooled, scrape the malai on the edges completely & mix everything well.
When serving add a little ( 2 tbsp) cold milk & sprinkle chopped nuts.