– Bring the milk to a boil and add the lemon juice. Large lumps will form.

– Filter with a fine cloth and rinse to remove the acidity of the lemon.

– Squeeze out the resulting paste well and hang it in the laundry for half an hour.

– Remove the dough from the cloth, place in a bowl and knead for about ten minutes using a spatula.

– Prepare a syrup with the sugar, water, and rose water. Form small balls and flatten them gently.

– Wait for the syrup to boil and immerse the small discs. Cover and cook for 7-8 minutes.

– Place the discs in a dish and lightly sprinkle with the syrup to prevent them from drying out.

– In a saucepan, put the milk, sugar and cardamom powder (or the seeds. Don’t forget to remove them before putting the discs in the milk at the end), the saffron and bring to a boil.

– Dip the pucks into the milk and let it boil for 2-3 minutes.

– Carefully transfer to a bowl, cover with cling film and let cool before refrigerating for at least 3 hours. Garnish with almonds and pistachios before serving.