✅ INGREDIENTS
- 1 liter milk
- 20 almonds
- 15 cashews
- 1 tsp cardamom powder
- 8-9 kesar / saffron strands
- 1 cup sugar (adjust according to your taste buds)
✅ INSTRUCTIONS
- Soak almonds overnight or you can soak them in hot boiling water for 2 hours and keep aside. Remove the skin.
- Transfer almond and cashews in blender jar, add 1/2 cup milk and grind to make smooth and fine paste. Keep aside.
- Take heavy bottomed pan, add milk, kesar and cardamom powder, bring milk to boil, after boil reduce the flame to low and let it simmer for at least 35-45 minutes. After that add badam paste and sugar, let it simmer for another 10 minutes, stirring occasionally.
- Once it reaches thick consistency turn off the flame and let it come down to room temperature. Transfer in fridge and let it chill for 3-4 hours or overnight.
- Serve chilled in glass and garnish with some chopped almonds and pistachio.
✅ NOTES:
- Sugar level depends on your taste buds, I added 1 cup sugar for 1liter milk. Do remember that after chilling milk, the sweetness level reduces, so keep sugar at a little higher side. Do take taste test before chilling in the fridge.
- Adding little condensed milk thickens the milk and gives very nice taste. I did not add but you can try this option.
- Consuming this milk chilled or cold keeps body cool and can prevent from heat stroke.
✅ Pictorial:
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| 1. Soak almonds overnight. |
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| 2. Peel the skin, transfer with cashews in blender jar. |
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| 3. Add 1/2 cup milk. |
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| 4. Blend to make smooth and fine paste. |
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| 5. Put milk in heavy bottomed pan and bring it to boil. |
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| 6. Add kesar and cardamom powder. Let is simmer on low flame for 35-40 minutes. |
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| 7. After 20 minutes add badam- kaju paste. |
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| 8. Sugar and mix well. Simmer for another 10-15 minutes. |
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| 9. Turn off the flame as soon as it becomes little thick. Refrigerate overnight or for 4-5 hours. |
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| 10. Serve chilled. |
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| 11. Garnish with almonds and pistachios. |
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