Soak 20-25 almonds in hot water for 4-5 hours.
Remove the skin of almonds.
Add them in a blender along with ¼ cup of milk, 15-20 strands of saffron, and ¼ cup granulated sugar.
Blend to make a smooth paste.
Heat 1 litre whole (full-fat) milk in a heavy bottom pan over medium heat and bring it to a boil. Keep stirring while heating to avoid scorching at the bottom of the pan.
When the milk comes to a boil, add the almond paste and stir to combine.
Reduce the heat to low and cook for 20-25 minutes. Keep stirring frequently.
Add ½ teaspoon cardamom powder and mix well.
Remove the pan from heat. If serving hot, then transfer the milk in serving glasses and garnish with almond and pistachio slivers and dried rose petals, and serve.
FOR THE FULL BADAM MILK RECIPE, CLICK BELOW -