
Ingredients:
• 1 liter – Milk
• 50 g – Almonds
• 50 g – Pistachios (unsalted)
• 15 – Cardamoms (peeled)
• 20 strands – Saffron
• Sugar as required – (app 12 tbsp)
Method:
- Grind the almonds and the pistachios coarsely.
- Powder the cardamoms.
- Soak the saffron strands in 3 to 4 tbsp hot milk.
- Boil the milk.
- After a boil add the almonds, pistas and saffron.
- Boil the milk for about 20 minutes. Add sugar.
- When the sugar dissolves completely remove from gas.
- Cool completely and refrigerate. Serve cold.
Recipe courtesy of Anita Raheja