### TranslatedIngredients: 1 liter Milk,1 teaspoon Cardamom Powder (Elaichi),10 Saffron strands,2 tablespoons Cashew nuts - powdered,3 tablespoon Sugar,Saffron strands - as required for garnishing,Dried rose petals - as required for garnishing,Dry Fruits - silver ### PrepTimeInMins: 10 ### CookTimeInMins: 120 ### TotalTimeInMins: 130 ### Servings: 1 ### Cuisine: North Indian Recipes ### Course: Snack ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Kesar Malai Doodh Recipe, heat milk in a heavy bottom pan and add saffron strands, cardamom powder and cashew nut powder into the milk.When the milk comes to a rolling boil, turn the heat to low and simmer the milk for 3-4 minutes.Turn off the heat and allow the cream collect on top of the boiled milk.Gently remove the cream and store it in a container.Heat the milk again and simmer for another 3-4 minutes.Again turn off the heat and allow the cream collect on top. Once again remove the cream and add it into the previous cream. Repeat this process 2-3 times.To serve the Kesar Malai Doodh, pour the milk from a little height into a tall steel glass and spoon the collected cream over the milk. Garnish with saffron strands, dried rose petals and dry fruits slivers. Serve hot.Serve Kesar Malai Doodh during winter evenings with a side of Jalebis for a tasty treat. This is a famous dessert, especialyy in Rajasthan, Gujarat and Punjab and is also served in weddings during winters.
