Clean and separate the cauliflower florets you will get around 225-250 gms of cauliflower florets. Boil some water and add the florets to it and boil for 5 minutes and let it rest in hot water for 5 more minutes.Drain the water and cool it and make it into a rough paste.

In the meantime, boil the milk and let it simmer, add saffron and cook till it thickens and reduces by more than half, adjust flame accordingly so it may take from 30 minutes to 40 minutes or more.In between add the Cardamom powder and rose water too. Then add sugar and mix it for 5 minutes or so till it dissolves.

Keep the flame on low. Add the cauliflower paste and mix well and keep on stirring and cook till it becomes dry and becomes doughy, it will take about 10 minutes or so, add the raisins too almost at the end...but be careful don't dry it too much as it cools it will solidify.

Put it on a greased plate or on a board with butterpaper and try to form a square or rectangular shape with desired thickness about 1 cm. Once it comes to room temperature after an hour or so, keep it in the fridge for another half an hour or so, that helps to firms up a bit more and makes it easy to cut*. Apply the edible silver leaf before cutting into your desired shape, garnish with pistachio and almond slivers and serve it.

Note:* After each cut clean your knife for better finishing.