Boil milk in a Kadai on a medium to high flame till you get the first boil.

Keep on boiling and stirring the milk on a slow flame for 15 minutes and then add sugar in it.

The milk will stick on the sides of the Kadai, so keep scrapping that and add in the boiling milk.

Soak saffron strands in warm milk for 5 minutes and then add in the boiling milk.

At this point add almond flakes and cardamom powder in the milk and stir in between.

Continue boiling the milk for 5 minutes more or till the milk is in thick consistency.

Kadai milk is now ready to switch off the flame and either serve it hot in earthen pots or let it rest at room temperature.

Once cooled keep it in the refrigerator to chill for 2 hours.

This milk can be served hot as well as chilled but it tastes best when it is chilled.

Before you serve this goodness garnish it with Kesar, almonds, and some dry rose petals.