- 1/2 gallon whole milk (or lactose-free milk)
- Large pinch saffron
- 1/4 cup cardamom pods
- 1 cup sugar
- In a large, heavy-bottomed pot, combine all the ingredients. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and simmer the milk for 15 minutes to release the flavor in the spices.
- Transfer mixture to slow cooker. Set cooker to "high" and cook for 8 hours, uncovered. If the cover is left on, evaporation will not take place and the milk will not condense. Stir occasionally, incorporating the milk skin back into the liquid.
- At the end of 8 hours, the milk should be reduced to about half. Strain the mixture into a bowl to remove the cardamom pods and any remaining milk skin.
- Pour the strained mixture into molds or into an airtight container. Refrigerate until firm, at least 5 to 7 hours.