• Pour the milk in a wide heavy bottomed vessel and keep it on medium flame. Let the milk come to a boil and then simmer the heat and let the milk reduce. [Img src="https://www.relishthebite.com/wp-content/uploads/2020/04/IMG_2037.jpg"]
• Keep stirring every ten minutes with a whisk to make sure it does not stick to the pan.
• Around 1.5 hours later, the milk will reduce to ¼ th where it will change color add the sugar, saffron and stir it well.
• Once the sugar is added, the mixture will liquefy a little. Upon cooking down more, it will come to a semisolid consistency.
• when it is still a little on the runny side, add rose water, cardamom powder and take it out of the flame.
• It will solidify as it cools down.
Garnish with nuts if neede but the original recipe does not have nuts. I added some broken pistachios for decoration.
Recipe by Relish The Bite at https://www.relishthebite.com/palkova-therattipal-milk-fudge/