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 about 20 minutes. Blanch the almonds, slice around 10 of them, and set aside. Place the remaining almonds in a blender and grind them into a smooth paste with 2-3 tbsp of milk.

Bring the milk to a rolling boil in a heavy-bottomed pot. Simmer the milk on low heat for 10-12 minutes, stirring occasionally to prevent burning and sticking at the bottom.

Gradually add the prepared almond mixture to the milk, stirring continuously until fully combined.

Add saffron water, cardamom powder, nutmeg powder, sugar, and rose essence. Stir well.

Simmer until the milk reduces to about 3/4 of 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.