First of all, take rusks n roast them in frying pan flipping from both sides. Add 1 tsp ghee at a time.
Take 500ml milk transfer it to a vessel n add saffron food colour n sugar to it n let it cook for 5 minutes or until the 1st boil comes.
Adding ghee roast the rusk from the other side. Now let them be on room temperature. Then add the rusks to the milk.
Let them set in milk properly. They will be soaking completely in milk. Now reheat the flame on low n adding 1 tsp ghee, let the rusks cook well with milk for 10 to 15 minutes or until the ghee starts floating on top.
Now add cardamom powder n dry fruits of your choice. I added keshew nuts and raisins. Serve hot.
