Boil milk in a heavy bottom vessel on medium flame. Stir at regular intervals so that it dsnt stick to bottom.

Add the condensed milk & cream & cook until it's reduced to half if it's quantity.

Add elaichi powder, sugar, almond powder, saffron strands & stir well.

Scrape small cream chunks collected on the side of the pan into the milk. Cook on slow flame for few minutes and repeat the process of scraping the sides.

Turn off the flame & let it cool down. Refrigerate for atleast 2-3 hours before serving.

Garnish with almonds & serve chilled.