Mango Saffron Mango Kheer with Cardamom

Method

1. Soak saffron threads in a little warm milk before adding to the pot. Add orange blossom water to the mango-sugar syrup.
2. In a pot, heat milk over medium heat until it begins to simmer.
3. Add 1/2 cup sugar and stir until dissolved. Continue cooking until the milk thickens slightly.
4. In a separate pan, make a sugar syrup by heating 2-3 teaspoons of sugar with 10ml water until golden. Add diced mango and cook for 5 minutes.
5. Once the milk is thick, remove from heat and let it cool slightly. Stir in the mango-sugar syrup.
6. Stir in cardamom, nuts, raisins, and ghee. Mix well and refrigerate for at least 1 hour before serving.