Kesar Badam Milk / Saffron Almond Milk

• Vegetarian
• Gluten free

• Baking & Spices

  • 1 Saffron
  • 1/4 cup Sugar

• Nuts & Seeds

  • 1 Almonds

• Dairy

  • 1 Full cream milk - 1 litre

Found on whiskaffair.com

Description

Ingredients

• Full Cream milk - 1 litre
• Saffron - 15-20 strands ( Soaked in 2 tbsp of milk for 3-4 hours )
• Almonds - 20-25 ( Soaked in water for 2 hours )
• Sugar - ¼ cup

Directions

• Remove the skin of almonds and grind them in a blender to make a smooth paste. Add little water if required.
• Heat milk in a heavy bottom pan.
• When the milk comes to a boil, add almond paste and saffron soaked in milk.
• Simmer the heat and let it cook for 20-25 minutes, till milk is reduced to half.
• Add sugar and cook for another minute.
• You can serve the badam milk piping hot or can chill it in refrigerator before serving.
• I personally like chilled version.
• Garnish with pistachio slivers and saffron strands.