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- 1 Cup = 200ml
- Almond – ¼ cup (soaked in water for about 3 – 4 hours)
- Milk – 600 ml
- Sugar – 6 tbsp (more or less according to taste)
- Cardamom powder – ¼ tsp
- Rose water – ¼ tsp
- Saffron/ kesar – a pinch (soaked in 1 tbsp of hot milk)
- Almonds and pistachios (chopped) – 3 tbsp
- Remove the skin of the soaked almonds and grind it with ¼ cup of milk to a fine paste. Keep it aside.
- Boil milk in a non stick pot pan, reduce the flame and add sugar and cardamom powder. Simmer for another 5 – 6 minutes stirring occasionally.
- Add the ground almond paste, cardamom powder and rose water to this and combine well. Add the saffron with milk to this and simmer for another 3 – 4 minutes. Remove from flame and add the chopped almonds and pistachios to this. Serve warm or cooled.
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