Badam Milk

Almond - 40

Milk - 4 cup

Saffron - 1/2 tsp, soaked in hot Water for 30 min

Cardamom Powder - 1/2 tsp

Nutmeg Powder - a pinch

Sugar

Rose essence

Soak the Almonds in hot Water for about 20 min. Blanch the Almonds and slice about 10 of them and keep aside. Place the remaining Almonds in a blender and grind to a smooth paste along with 2-3 tbsp. of Milk.

Bring the Milk to a rolling boil in a heavy bottom pot. Simmer the Milk on low heat for 10 - 12 minutes. Make sure you stir it intermittently to avoid burning and sticking at the bottom.

Slowly add the prepared Almond mixture to the Milk; stirring continuously until completely mixed through.

Add Saffron Water, Cardamom powder, Nutmeg powder, Sugar and Rose Essence. Stir well.

Simmer until Milk is reduced to about ¾ its original quantity.

Transfer to a serving pitcher and refrigerate until ready to serve.

When ready to serve pour into individual glasses and garnish with sliced Almonds and Saffron strands.

Affogato

Espresso - 1 shot

Vanilla ice cream - 1 scoop

In a small glass or cappuccino cup, pour Espresso over Ice cream and serve right away with a spoon.

Thandai

Almond - 1/2 cup

Cashew - 1/2 cup

Pistachio - 1/2 cup

Melon seed - 2 tbsp.

Peppercorn - 10

Fennel seed - 1 1/2 tbsp.

Cinnamon - 1 stick

Poppy seed - 1 1/2 tbsp.

Cardamom - 4

Rose Petal - 2 tbsp.

Milk - 4 1/2 cup

Saffron - 1 tsp soaked in 1/4 cup warm Milk

Sugar - 1/2 cup

In a large bowl, mix Almonds, Cashews, Pistachios, Melon seeds, Peppercorn, Fennel seeds, Cinnamon, Poppy seeds, Cardamom, Rose petals, and enough water to cover them. Soak for at least 2 hours. Drain thoroughly, keeping the soaking water.

Put the drained Nuts into a blender with ¾ cup of the soaking Water. Blend until you have a smooth paste.

Add Milk to this paste along with the Saffron-Milk mixture and Sugar; blend until the texture is creamy and smooth.

Serve chilled in individual glasses, garnished with chopped nuts and Saffron strands.