1. In a small bowl, gently combine the yeast and 120ml (1/2 cup) of warm milk at a temperature of around 32°C (90°F), stirring to dissolve the yeast. Let it sit for 5 minutes.

2. Whisk together the sugar, remaining cold milk, and yeast mixture in a large mixing bowl.

3. Add the softened butter, ground cardamom, and salt to the mixing bowl, mixing until the mixture is smooth and creamy.

4. Gradually add the flour to the mixing bowl, kneading the dough until it becomes elastic and smooth.

5. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour, or until it has doubled in size.

6. Preheat the oven to 190°C (375°F) and line two baking sheets with parchment paper.

7. Divide the risen dough into 22 equal pieces. Roll each piece into a long rope, then coil it into a bun shape. Place the buns on the prepared baking sheets, leaving about 2.5cm (1 inch) of space between each bun.

8. Brush the tops of the buns with beaten egg and sprinkle with pearl sugar.

9. Bake the buns in the preheated oven for 15-20 minutes, or until golden brown.

10. Remove the buns from the oven and let them cool on a wire rack for 5 minutes before serving.