- Keep milk to boil in a heavy bottom pan or kadhai. When it comes to a boil, add saffron strands and cook on medium flame for 20-25 minutes stirring continuously.
- Add paneer mixture and cook for another 20-25 minutes.
- When the milk has reduced significantly, add the corn flour paste.
- Stir it till it is thick like custard. Mix in the elaichi powder, rose essence and dry fruits. Pour in the serving dish.
- Cool and keep it in the fridge till serving time. Serve chilled with garnished with silver leaves and chopped almond and pistachios.
