Ingredients

• 10-12 cashews
• 20-22 pistachios
• 4 green cardamoms
• 1 teaspoon dried rose leaves
• ½ teaspoon fennel seeds/sauf
• ½ cup almonds
• 2 tablespoons milk
• 2 cups milk
• 16-18 saffron strands
• 2 teaspoons sugar

Note– Please read recipe notes in the end.

Main Equipment Used

• Tefal Non-Stick set of 5: https://amzn.to/2Y7mZuX
• Induction cooktop – I use Morphy Richards 1600 Watt Cooktop. You can find it on Amazon here: https://amzn.to/2Jkn4px

Steps In Making

1. In a mixer grinder add cashews, pistachios, green cardamoms, dried rose leaves and fennel seeds. Grind till it forms into a smooth powder. Now remove the mixture in a bowl.
2. Similarly in a grinder add almonds (soaked in water for 30 minutes and skin removed) and grind till it gets a coarse texture. I do not prefer making a fine paste.
3. To prepare the badam milk, in a pan add milk and bring it to a boil.
4. Add the grounded nut powder and almonds along with saffron strands. Let it simmer on medium to low flame for 3-4 minutes or until it slightly changes its colour and turns aromatic.
5. Lastly add sugar and mix well.
6. Let it cool down completely and then refrigerate till it become chilled.
7. Serve immediately.

Recipe Notes

• You can skip rose petals if you don’t have them.
• Use full fat or low fat milk.
• Let the milk simmer on low flame for batter taste and aroma.
• In summers you can serve it hot. Tastes delicious.

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