Ingredients
1/2 gallon whole milk preferably unhomogenized cream top
1/2-2/3 cups sugar
sliced almonds as per your preference
15-20 strands saffron
1/4-1/2 teaspoons powdered cardamom
Method
Sources
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Gathered
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Soft elastic gel that re-melts and re-sets
Firm brittle gel — works with calcium and milk proteins
Record your recipes and experiments — organized cooking journal
Gel in liquid — chia pudding, jam thickener, egg substitute
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Soft elastic gel that re-melts and re-sets
Firm brittle gel — works with calcium and milk proteins
Record your recipes and experiments — organized cooking journal
Gel in liquid — chia pudding, jam thickener, egg substitute
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Pour out the milk into a heavy bottom pan (I find my Le creuset soup pot perfect, it has a small surface area at the bottom, yet wide enough to facilitate evaporation).
soak the saffron in about 1/4 cup of warm milk Heat the milk until it begins to 'boil' and then lower the heat to a medium low (avoid scorching the bottom at all costs), Continue reducing the milk, making sure to scrape off the skin that forms on top, and mixing the said layers back into the milk. This gives the final dessert a lovely flaky texture. Once the milk has reduced to about a fifth of its original volume (~ 2 hrs), stir in the sugar to dissolve completely. Mix in the saffron infused milk, cardamom and as much sliced almonds as you wish. remove from heat and allow to cool down completely and then chill in the refrigerator for about 2 hrs. Spoon into serving bowls, garnish with a few sliced almond bits and a couple of saffron strands.