1: Soak the saffron in warm milk.
2: Wash the tapioca pearls well and strain it.
3: Soak them for an hour in 300ml of milk.
4: Add the water first and bring the milk to a boil while stirring continuously.
5: Add the soaked tapioca pearls.
6: Cook on a medium-low flame, stirring until the milk reduces to 3/4th the original quantity and the pearls are completely cooked and soft.
7: Add the chopped nuts, soaked saffron and condensed milk and cook for a further 7 minutes.
