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.