6 Tbsp cream
1 cup almonds (blanched and ground)
1 1/2 cup condensed milk
15-20 toasted pistachio, chopped coarsely
1/4 th cup milk
Saffron, a pinch
In a bowl, blend ground blanched almonds, condensed milk and cream together.
Infuse milk with saffron and add the mix into it.
Toast few pistachio and chop them coarsely. Add pistachio into it and blend them well together.
Set them in a matki and cover it with butter paper.
Refrigerate and serve cold.