Affogato

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.

Badam Milk

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 sticking.

Slowly incorporate the almond paste into the milk, stirring continuously until well combined.

Add saffron water, cardamom powder, nutmeg powder, sugar, and rose essence. Mix thoroughly.

Continue simmering until the milk reduces to about 3/4 of its original volume.

Pour into a serving pitcher and refrigerate until serving time.

When serving, pour into individual glasses and garnish with sliced almonds and saffron strands.

Thandai

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 least 2 hours or overnight for optimal results. Drain thoroughly, reserving the soaking water.

Peel the soaked Almonds and then place the drained Nuts in a blender with ¾ cup of the soaking Water. Blend until smooth.

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

Refrigerate the Milk for at least 3 hours.

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