Description
A warm, soothing Indian milk drink fragrant with blanched almonds, saffron, and cardamom — perfect for cold nights.
Ingredients
Units
Scale
- 2 cups (480 ml) whole milk
- 1/4 cup (35 g) blanched almonds (or raw almonds soaked overnight and peeled)
- 1 pinch saffron strands
- 2 green cardamom pods (or 1/4 tsp ground cardamom)
- 1 tbsp sugar, or to taste
Instructions
- Soak the blanched almonds in 2-3 tbsp warm water for 15 minutes, then drain. If using raw almonds, soak overnight in cold water and peel the skins before using.
- Dissolve the saffron strands in 1 tbsp warm milk and set aside to bloom for 5 minutes.
- Crush the cardamom pods and extract the seeds; discard the husks. Grind the seeds to a fine powder using a mortar and pestle.
- Add the soaked almonds to a blender with 2-3 tbsp of the measured milk and blend to a smooth paste.
- Heat the remaining milk in a small saucepan over medium heat until it begins to simmer, 4-5 minutes. Do not boil.
- Stir in the almond paste, bloomed saffron, cardamom powder, and sugar. Reduce heat to low and simmer, stirring frequently, for 5-7 minutes until the milk thickens slightly and the flavors are well combined.
- Taste and adjust sugar. Pour into cups and serve warm.
Notes
- For the smoothest texture, blend the almond paste as fine as possible — a high-speed blender works best. Strain through a fine-mesh sieve if you prefer a completely silky result.
- Saffron quantity can be adjusted to taste; a generous pinch gives a deep golden color and pronounced aroma.
- If using ground cardamom in place of whole pods, start with 1/8 tsp and add more to taste, as it is more concentrated than freshly ground seeds.
- Prep Time: 20
- Cook Time: 10
- Category: Drink
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup