Preparation: 5 Minutes: Cooking time: 40 Minutes: Serves 8
Ingredients:
4L Whole Milk
½ cup Sugar
1½ tsp of Nutmeg Powder
2 tsp of Green Cardamom Powder
½ tsp Saffron
⅓ cup Almond Flakes
⅓ cup Pistachio Flakes
⅓ cup Ground Almond & Pistachio Powder
Method:
Add 1 tbsp water and the milk to a big pan. Put it on high heat, stirring continuously with a whisk, not letting the milk sit at the bottom.
When it starts to boil, add the sugar, nutmeg powder and cardamom powder stirring continually.
Place the saffron in a small bowl, add the hot milk, rub the saffron with a spoon to release the yellow colour, and then pour it back in.
Repeat this until all the colour is released, and put the saffron strands in the milk.
Add the almond and pistachio flakes and the ground powder, and boil for 10 minutes.
Remove from the heat and cool it immediately, stirring consistently to not form skin on the milk.
Garnish with almond and pistachio flakes, best served cold.
NB:
You can refrigerate this milk, lasting for 4-5 days.
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