Rose Cardamom Shots

Start heating up your evaporated milk in a heavy bottom pan on a low heat.

Break open your cardamom pods and remove the shells. Crush the seeds inside with a mortar and pestle, and then add this ground cardamom to your milk

Add your condensed milk and saffron

Simmer the mixture on low heat for 5-7 minutes and stir constantly during this time to prevent the milk from sticking to the bottom and burning

Optional: Using a sieve, strain your milk into a heat-resistant bowl (to keep outany large crushed cardamom pieces)

Stir in your roohafza and torani syrups

Pour your mixture into dessert shot glasses and cool in the fridge for a few hours, or even overnight (I prefer cooling overnight for a thicker texture and better infusion of flavors)

Once cooled, garnish with whipped cream