Kesar Badam Milk

The weather is getting chilly and I don't know about you, but a warm drink in my hands really makes my evening gloom a little bit better. So why stick to only coffee or tea, when we have richer, tastier and healthier options!
Kesar Badam Milk or Saffron Almond Milk really feels like an indulgence after a long work day. A cup of this warm, frothy goodness is something I look forward to on evenings where the cold and dark feels never ending.

The best part about this recipe - chill it in the fridge for a few hours and you have yourself a milkshake that can't be compared to boring chocolate or old vanilla!

SERVES
2

INGREDIENTS

2 1/2 cups whole milk
1/4 cup almonds
10-12 strands of Saffron
3 tbsp Sugar
1 tsp ground Green Cardamom

Optional serving ingredients:
Sliced Pistachios
Dried Rose Petals

METHOD

Soak almonds in hot water for 30 minutes and peel the skin off each almond.

Grind the almonds and 1/4 cup milk in a mixie until it forms a smooth paste.

Soak saffron in 2 tablespoons of warm milk.

Add the remaining milk along with ground green cardamom and bring to a boil.

While the milk is simmering on a low flame, add the soaked saffron milk and mix well.

Add the almond paste and sugar to the milk and stir slowly until it dissolves. This should take about 5 minutes.

As soon as the milk begins to thicken, turn off heat.

Pour into glasses and garnish with any of the optional serving ingredients. Alternatively, you can chill this in the fridge and enjoy it cold!

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