Malaiyo

Pour the full-fat milk into a wide, heavy-bottomed pan. Bring to a boil over medium heat, stirring occasionally to prevent scorching.

Once boiling, reduce heat to low and simmer for 20–25 minutes, stirring frequently, until the milk reduces to about two-thirds of its original volume and thickens slightly.

Dissolve saffron in 2 tablespoons of warm milk and add to the pan along with sugar. Stir until the sugar dissolves completely.

Add cardamom powder and rose water. Stir gently and remove from heat.

Pour the warm milk into a wide, shallow tray or large bowl. Allow it to cool to room temperature.

Once cooled, place the tray outdoors or near a window overnight (traditionally done in winter nights in Varanasi) or in the refrigerator for at least 4–5 hours. The cold air causes the cream to rise and form a thick, frothy, mousse-like layer on top.

Using a large spoon, carefully scoop the airy, frothy cream layer from the top into serving bowls. Work gently to preserve the light, cloud-like texture.

Garnish generously with finely chopped pistachios, almond slivers, and dried rose petals.

Serve immediately — Malaiyo is best enjoyed fresh and cold, as it deflates quickly at room temperature.