Love the color isn't it? Credit goes to vibrant saffron strands that goes into the making of this delicious drink. Kesar badam milk is perfect to serve to kids and adult be it on scorching summer or cold winter. It's rich,creamy and absolutely decadent. It's easy and simple to prepare. I just admire the thickness and beautiful color of the drink. Dandelions love the drink as much as i do and I made it countless time for them to enjoy.
Ingredients
2 cups + 5 tbsp fresh milk
18-20 strands saffron
1/3 cup almonds
10-12 cashews
1/2 tsp cardamom powder
3-4 tbsp sugar
Methods
Soak saffron strands in 2 tbsp fresh milk.
Soak the almonds in hot over and keep aside for 20-30 minutes. Peel off the skin.
In a blender grind the almonds, 3 tbsp milk and cashews to a coarse paste.
In a heavy bottom pan, boil the remaining 2 cups milk. Add the almond cashew paste and the soaked saffron. Keep boiling for another 8-10 minutes over a medium heat and the milk reduce a little.
Add the cardamom powder and sugar. Stir till sugar dissolves and turn off the heat.
Pour into serving glasses and garnish with almond slivers and saffron strands.
No comments:
Post a Comment