1/2 cup Almonds
1 litre Milk 250 grams Sugar
1 teaspoon Cardamom powder
1 teaspoon Saffron
1 tablespoon Pistachios
1 1/2 tablespoon Raisins
* Soak the almonds in warm water for 1 hour. Peel and grind to a fine paste. Dissolve the saffron in 1 tablespoon of warm milk and keep aside.
* Boil the milk in a heavy bottomed pan, stirring constantly. Add the almond paste and simmer for 30-35 minutes, stirring regularly.
* Add the saffron, sugar, pista and raisins. Cook on a very low flame till thick. Sprinkle cardamom powder.
* Serve doodh pak hot or chilled.
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