Badam Doodh

Methods

• Boil sufficient water in a deep non-stick pan, add almonds and blanch them. Drain and peel.  Slice 15 of them and grind the remaining with cashewnuts and pistachios to a paste in a grinder.
• Heat milk in a thick-bottomed pan and bring to a boil. Reduce heat, add almond-cashewnut-pistachios paste and simmer on low heat for 15-20 minutes, stirring at regular intervals.
• Add saffron, green cardamom powder and mace and mix. Add sugar and mix till sugar is completely dissolved.
• Pour into 4 serving glasses.  Garnish with sliced almonds and serve hot.