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Ingredients
- 1/2 cup Almonds badam
- 3 tbsp Desi ghee
- 3/4 cup almond milk
- As per taste stevia
- A few strands of saffron
- 1/2 tsp Cardamom powder elaichi
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Instructions
- Combine the almonds and enough water in a deep bowl and soak for 8 hours. Drain and de-skin the almonds. Keep aside.
- Blend the almonds in a mixer to a coarse mixture without using any water or milk. Keep aside.
- Heat the ghee in a deep non-stick kadhai, add the almond mixture, mix well and cook on a medium flame for 7 minutes, while stirring occasionally.
- Meanwhile combine the milk and ½ cup of water in a deep pan and boil for 3 to 4 minutes. Keep aside.
- Take almond mixture and cook on a medium flame for 2 minutes, while stirring continuously.
- Add the milk-water mixture, mix well and cook on a medium flame for 5 minutes, while stirring continuously.
- Add the stevia, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
- Add the saffron, mix well and cook on a medium flame for 1 minute, while stirring continuously.
- Switch off the flame, add the cardamom powder and mix well
Recipe Notes
By
Fatimah Haroon