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)