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.