Soak the saffron in warm milk and chop the cauliflower into florets

After rinsing the florets, boil them until tender using a cup of water

Melt ghee in a non stick pan and sauté the nuts until brown/aromat

Keep them aside

Strain and purée the cauliflower into a paste

Add the paste in the same pan and sauté on Low heat until the moisture reduces (no extra ghee needed)

Add saffron milk and khoya next. Mix well

Once the khoya is well incorporated, add the sugar (less sugar as we have used sweetened khoya. Add more if you use normal one)

Once the sugar completely dissolved and the mixture comes together, add the sautéed nuts and mix

Take off heat and layer on a greased plate

Let cool completely before cutting into pieces

Enjoy while you store them refrigerated and airtight