Mix saffron and rose water. Fry sliced onions
and saute chopped onions, almonds, and raisins
in ghee. Add rice, saffron-water mixture, fried onions, milk, and salt. Garnish with saffron.
Add condensed milk, crushed cardamom,
cashews, and almonds to milk and boil. Blend cardamom powder, corn flour, milk, and saffron. Mix them all. Once cool, pour into kulfi molds.
Hang the curd in muslin cloth until the liquid drains off. Add saffron strands to warm milk. Whisk it with sugar, cardamom powder, and
hung curd. Garnish with almonds and pistachios.
Soak saffron in warm milk and crumble the khoya. Add powdered sugar and cook until gooey. Add crushed cardamom, pistachios, cardamom seeds, and saffron. Once cool, shape into patty rounds.
Grind saffron and sugar. Mix warm milk in it. Whisk flour, baking powder, sugar, and salt. Separately, whisk cracked eggs and melted
butter. Add both the mixtures and fold gently.