Walnut Burfee

Grind walnuts and cardamom in a coffee or spice grinder until fine.

In a small non-stick saucepan, over a medium-low heat, evenly spray cooking oil for 2 seconds. Add milk, nonfat dry milk powder, sugar, saffron, ground walnuts and cardamom; mix well. Continue to stir for 4 to 5 minutes until mixture starts leaving the sides of the pan and turns into a soft dough.

Pour mixture onto a plate and set aside to cool to room temperature. Divide into four equal parts and roll to form 2 inch round cookies.

Serve immediately or refrigerate.