This Indian Kesar Badam Milk is loaded with goodness of almonds and saffron and is a treat to sip on.
Soak almonds in hot water for 10 minutes.
Remove the skin of almonds and add them in a blender along with 1/4 cup of milk.
Grind them to make a smooth paste.
Heat milk in a heavy bottom pan.
When the milk comes to a boil, add almond paste and saffron soaked in milk.
Simmer the heat and let it cook for 20-25 minutes.
Add sugar and cardamom powder and cook for another minute.
You can serve the badam milk piping hot or can chill it in refrigerator before serving.
I personally like chilled version.
Garnish with pistachio slivers and saffron strands.
Keep stirring the milk while cooking so that it doesn't get burned from the bottom.
You can also add chopped dry fruits in the milk.