It takes eight hours to prepare the dessert. Preparation starts a day before with cow milk being boiled in a huge cauldron. Then, fresh cream is added and the milk is boiled again and allowed to cool under the sky. This is perhaps the most important step when the milk is exposed to dew and remains in the open for four to five hours. This is the only reason why it cannot be prepared in the summer. The heat will melt the butter. Next, dew-exposed milk is churned for three hours in the morning. It has layers of light foam covered with sweet, fresh mawa and snow-like sugar, sprinkled with a generous layer of slivers of pistachio and almonds, and a dash of saffron strands.