Warm 400 ml milk with 10 saffron strands and 4 crushed cardamom pods for 4 minutes, then strain.
Stir in 6 tsp sugar until dissolved and chill for 1 hour.
Stir in 12 crushed pistachios and 200 ml bourbon.
Serve over ice in four glasses.
Serve ice-cold after dinner as a dessert drink, with jalebi.
Enjoy your drink!Curated & designed by Sudeep Sachdeva
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