Ingredients:

• Badam (Almonds) – 35
• Milk -1 litre
• Kaju (Cashew Nuts) – 20
• Pistachio – 20
• Elaichi (Cardamom) – 4 (powdered)
• Sugar – 100 g (or as per your taste)
• Saffron- 1/2 tsp
• Ghee – 5 tsp

Method:

1. Soak badam (almonds) for 6 to 8 hours. Remove the outer, brown skin.
2. Make a paste of almonds and cashews.
3. Take milk in a thick bottom vessel.
4. Allow to boil.
5. Take another thick bottom vessel and put ghee in it.
6. Fry the badam-kaju paste lightly. It should not turn to brown colour.
7. After a little cooling, pour the boiled milk, add sugar and stir it nicely.
8. Add cardamom powder and stir it for another 5 to 6 minutes.
9. Allow it to cool.
10. After cooling, decorate with saffron and finely chopped pistachio. Serve cold.

Recipe courtesy of Uma Ivaturi