Measure and keep the ingredients ready
Put the milk to boil. Add in the saffron strands and cardamon, once boiled, reduce heat and allow it to thicken
Mix the milk powder, baking powder, flour, melted margarine and knead with the egg.knead thoroughly until oil comes out
Take a globe of the dough and make round balls. Press at centre to give a disk shape
Put these in the boiling milk, increase heat and allow the milk to engulf them. They will double in size
Chop the blanched almonds into thin slices and add them to the milk. Do not stir.
After the balls have swelled up, reduce the heat and add in the sugar. Slightly mix it in.
Refrigerate for 3-6 hours before serving. Serve chilled.
