| STEP 1: Boil about 600 ml water in a saucepan. Remove the pan from the heat and soak the pistachios in it for about 5 minutes. Drain the pistachios thoroughly and peel the skins. |
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| STEP 2: Grind the pistachios in a food processor. |
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| STEP 3: Add the milk power to the ground pistachios and mix well. |
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| STEP 4: To make the syrup, place the remaining 250 ml water and the sugar in a pan and heat gently. When the liquid begins to thicken, add the cardamom seeds, rosewater and saffron. |
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| STEP 5: Add the syrup to the pistachio mixture and cook for about 5 minutes, stirring, until the misture thickens. Set the mixture aside and leave to cool. |
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| STEP 6: Once cooled enough to handle, roll the mixture into balls. |
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| STEP 7: Docorate with flaked almonds and fresh mint leaves. Allow it to set for a while before serving. |
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