| 1. | Bring milk to boil in the Bowl on medium-high heat, stirring occasionally. Add cardamom, saffron and sugar. Stir till sugar is dissolved. Reduce heat to medium and boil till milk is thickened slightly, stirring occasionally (about 10 minutes). |
| 2. | Mix eggs and essence. |
| 3. | In a separate bowl, mix milk powder and baking powder. Add egg-essence mixture. Mix. Step 4 must follow immediately. |
| 4. | Quickly drop batter, 1 tsp at a time, into milk boiling in the Bowl. To drop batter: Scoop batter with one teaspoon and push with the back of another teaspoon into boiling milk. |
| 5. | Gently push dumplings briefly into milk with back of a perforated spoon. Boil for 2 minutes. Remove from heat. |
| 6. | Sprinkle pistachio nuts. Allow to cool to room temperature. Refrigerate. Serve cold. |