Kesar Badam Milk
This traditional drink is made using milk, almonds, pista, sugar, cardamom, fennel and of course saffron. It can be further seasoned with saffron and cardamom powder (optional though). This flavorful drink is customizable and easy to make.
Ingredients
- ½ lit Milk
- 15-20 pieces Almonds
- 2 tbsp Sugar
- 10-12 pieces Pistachios
- Fennel seeds
- 8-10 strands Saffron
- 3-4 pieces Cardamom
Instructions
- Crush pistachios and almonds using pestle and mortar. Remember not to crush it to the powder. I recommend to keep it little coarse so that you can bite through while drinking saffron milk.
- Crush fennel seeds, cardamom and Sugar using pestle and mortar.
- Soak a few almonds (6-7) in water for couple of hours. Would be better to soak in hot water if you want to make the dish quickly.
- Peel the skin off and add them to a blender along with 1/4 cup of milk. Blend to a smooth paste.
- Heat milk in a weighty base pan over low/medium flame till the point of boiling. Stir occasionally while heating to make sure nothing sticks at the bottom of the pan.
- Add the soaked saffron to milk and stir well.
- Add the almond paste to the boiled milk and stir frequently until mixed well. Simmer the badam milk for 10 minutes over low flame, stir intermittently to avoid burning.
- Add little bit of crushed pistachios and almonds to the milk. Simmer the badam milk for another 5 minutes.
- Turn off the stove and add crushed fennel, cardamom and sugar. Mix well.
- Garnish with almond and pistachio slivers. Serve it hot or chilled.