By Bornika Das
January 30, 2024
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Often, in Indian households, mothers and grandmothers serve Kesar Badam Milk as a must-have during winters. The combination of warm milk and the richness of almonds provides a natural warmth to the body to combat the chills of the winter months. Take a look at how to make this soul-comforting milk this season:
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1 litre of full fat milk 20-25 whole almonds 15-20 strands of kesar/saffron Sugar as per taste Ground cardamom for flavour
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Soak almonds in hot water for 4-5 hours. Remove the skin and add the peeled almonds in a blender along with ¼ cup milk, kesar strands and ¼ cup granulated white sugar.
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Blend to make a fine paste.
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Heat the remaining milk in a heavy bottom pan and bring it to boil.
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Add the ground almond mixture. Stir to combine.
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Reduce the heat and cook for 20-25 minutes.
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Add ground cardamom. Add sugar if needed.
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Serve hot. Garnish with almond, pistachio silver and dried rose petals.
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