Add butter and saffron to lchha add mix well with hands till the lachha is well combined. Divide in two. Keep aside.

In a heavy bottom pan, heat the milk (do not boil). once the milk starts scorching, add the cornflour mixture and whisk so that there is no lump. Keep under the fan and let it cool completely.

Heat another pan and cook the jaggery and water till combined, add cream and mix well. Remove from heat.

Once baked pour the Jaggery syrup and garnish with pistachios.

Serve warm.

If refrigerating, microwave for few minutes before eating.