| • | Keep 8 tablespoon milk aside and boil remain of the milk in a heavy bottomed pan, stirring throughout, until it cuts down to half.
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| • | Heat the saffron in a little vessel and add 4 tablespoon milk to it and rub until the saffron dissolves.
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| • | Combine this with the boiling milk.
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| • | Combine the citric acid with 3 tablespoon of water, mix well.
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| • | Add this mixture very gradually to the boiling milk until it curdles a little.
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| • | Mix the cornflour with 4 tablespoon milk and add this to the boiling mixture.
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| • | Stirring constantly until the mixture turns thick and resembles khoya.
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| • | Add the cardamom powder to it and mix well.
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| • | Allow it to cool and mix the sugar replacement with it and mix well.
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| • | Shape them into little balls.
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| • | Garnish it with saffron and pistachio.
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