In a bowl, take 1 tablespoon of warm milk and put saffron strands and keep aside

In a heavy bottomed pan, Pour whole milk and bring it to boil on medium-low heat. Put small spoon in the pan to avoid milk from overflowing and being burnt. While the milk is cooking, stir it in between and scrape out the paal Aadai/ malai (thick fat we get top of the milk, when we boil milk) from the top and sides, and pour it in a separate bowl. Repeat the process every 3 to 4 mins or until thick malai is formed. Continue doing this till the milk quantity reduce to a quarter of the original quantity

Add sugar, cardamom powder and saffron and stir occasionally for 5-8 minutes or till it becomes thick. Switch off the flame. Add malai to the thick milk and refrigrate for 6-7 hours or overnight