Ingredients:
2 cups of condensed milk
1 cup of powdered sugar
1 cup of desiccated coconut
1 teaspoon of cardamom powder
A pinch of saffron strands
Slivered almonds and pistachios for garnish
Instructions:
In a non-stick pan, heat the condensed milk over medium heat.
Add the powdered sugar and mix well until the sugar dissolves completely.
Stir in the desiccated coconut and cardamom powder, and continue cooking on low heat.
Keep stirring the mixture continuously to prevent it from sticking to the pan.
After about 15-20 minutes, the mixture will start to thicken and come together.
Add the saffron strands and mix well.
Cook for another 5 minutes until the mixture forms a thick, sticky consistency.
Remove the pan from heat and let the mixture cool slightly.
Grease your hands with ghee or butter and shape the mixture into small, bite-sized balls.
Garnish each ball with slivered almonds and pistachios.
Let the Rishbond sweets cool completely before serving.