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First soak saffron in hot water and keep it aside for 30 minutes.
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Now soak the almonds for 20 minutes in hot water.
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Soaking in hot water helps in peeling the skin of almonds.
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Now blanch the almonds. Add the almonds to the grinder and add 2-3 tablespoon of milk.
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Grind it until forms smooth mixture.
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In a heavy bottom pan, bring milk to boil. Simmer on low heat for 10- 12 minutes.
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Make sure you stir it intermittently to avoid burning and sticking at the bottom.
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Add almond mixture to the milk stirring continuously until mixed well.
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Add saffron water, sugar and rose essence.
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Stir it well. Simmer until milk is reduced to 3/4 amount.
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Milk is ready to serve. Garnish with sliced almonds and saffron strand.
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You can serve this milk hot or chilled.