Ans Recipe Finder

Espresso - 1 shot Vanilla ice cream - 1 scoop Pour the Espresso over the ice cream in a small glass or cappuccino cup and serve immediately with a spoon.

Almonds - 40 Milk - 4 cups Saffron - 1/2 tsp, soaked in hot water for 30 minutes Cardamom Powder - 1/2 tsp Nutmeg Powder - a pinch Sugar Rose essence Soak the almonds in hot water for approximately 20 minutes. Blanch them, slice about 10, and set aside. Blend the remaining almonds with 2-3 tablespoons of milk until smooth. In a heavy-bottomed pot, bring the milk to a rolling boil. Reduce the heat and simmer for 10-12 minutes, stirring occasionally to prevent burning and stick

Almonds - 1/2 cup Cashews - 1/2 cup Pistachios - 1/2 cup Melon seeds - 2 tbsp. Peppercorns - 10 Fennel seeds - 1 1/2 tbsp. Cinnamon stick - 1 Poppy seeds - 1 1/2 tbsp. Cardamoms - 4 Rose petals - 2 tbsp. Milk - 4 1/2 cups Saffron - 1 tsp soaked in 1/4 cup warm milk Sugar - 1/2 cup In a large bowl, combine the Almonds, Cashews, Pistachios, Melon seeds, Peppercorns, Fennel seeds, Cinnamon, Poppy seeds, Cardamoms, Rose petals, and add enough water to cover the nuts. Soak for at