Ingredients:

• 1 liter – Milk
• 50 g – Almonds
• 50 g – Pistachios (unsalted)
• 15 – Cardamoms (peeled)
• 20 strands – Saffron
• Sugar as required – (app 12 tbsp)

Method:

1. Grind the almonds and the pistachios coarsely.
2. Powder the cardamoms.
3. Soak the saffron strands in 3 to 4 tbsp hot milk.
4. Boil the milk.
5. After a boil add the almonds, pistas and saffron.
6. Boil the milk for about 20 minutes. Add sugar.
7. When the sugar dissolves completely remove from gas.
8. Cool completely and refrigerate. Serve cold.

Recipe courtesy of Anita Raheja