Photo by Vinita Punjabi
Crush the saffron strands into a coarse powder using a mortar and pestle. Stir in 2 tablespoons of warm plant-based milk and set aside for 5โ10 minutes to infuse until deep golden. Add the drained cashews, soaked raisins, cardamom powder (if using), and the saffron milk into a blender jar and blend until you have a smooth cream. Transfer to a serving dish and garnish with slivered pistachios. Place it in the refrigerator for at least 2 hours before serving.
Storage/Shelf Life
In the refrigerator for up to 2 days.
Serves 2
