Ingredients1 cup badam/almonds
1 1/2 cup or 1 can evaporated milk
2 cups milk
1/2 teaspoon cardamom powder
1/2 cup sugar
1/2 teaspoon saffron
MethodSoak the saffron in warm milk for about 1/2 hour to an hour.
Soak almonds in hot water for 15 minutes, wash and drain and repeat the process until the pink color leaves.
Then peel the skin and grind the almonds to a paste adding one cup of milk. Bring the remaining cup of milk, sugar, almond paste and evaporated milk to a boil.
Keep stirring once in a while to ensure lumps are not formed and they do not burn because they tend to stick to the bottom and form lumps.
Finally add the cardamom powder and saffron, stir well.Turn off heat.Garnish with slivered almonds or pistachios and serve chilled.
Chef TipsUse pure Saffron to enjoy the flavour and benifits.
