Badam Pista Milk
Updated: May 6
Preparation: 5 Minutes: Cooking time: 40 Minutes: Serves 8
4L Whole Milk
½ cup Sugar
1½ tsp of Nutmeg Powder
2 tsp of Green Cardamom Powder
½ tsp Saffron
⅓ cup Almond Flakes
⅓ cup Pistachio Flakes
⅓ cup Ground Almond & Pistachio Powder
In a big pan add 1 tbsp water and the milk, put it on a high heat stirring continuously with a whisk not to let the milk sit at the bottom at all.
When it starts to boil, add the sugar, nutmeg powder and cardamom powder stirring continually.
Take a small bowl and a spoon, with the saffron in a small sieve keeping it over the bowl, pour the hot milk in and rub the saffron in the milk to release the yellow colour and pour it back in the milk.
Repeat this till all the colour has been released and put the saffron strands in the milk.
Now add the almond and pistachio flakes and the ground powder, boil for further 10 minutes.
Remove from the heat and cool it straight away stirring consistently not to form a skin on the milk.
Garnish with almond and pistachio flakes, best served cold.
You can refrigerate this milk and it will last for 4-5 days.