Lingkan Reang
Soak saffron in warm water or milk and set aside.
Soak almonds in warm water for 1 hour, peel, and blend with cardamom and milk to make a smooth puree.
Boil milk in a saucepan, add sugar and condensed milk, and mix until sugar dissolves.
Stir in the badam puree and whisk until well combined, then simmer until thickened.
Add saffron water and chopped almonds, mixing well.
Chill the mixture in the fridge or freezer, then serve cold.