- 500 ml Milk
- 20 - 25 Badam / Almonds
- 3 - 4 Tbsp Sugar
- 1 Elachi
- Few Strands of saffron
- Soak Badam / Almonds overnight or 6 hrs.
- Boil milk and keep separate.
- Grind soaked badam, sugar and Elachi to a smooth paste by adding little water.
- Add the ground paste to boiled milk and cook in a medium flame.
- Cook till the milk reduces half its quantity and keep stirring.
- Add saffron to the milk and boil it for another couple of minutes.
- Remove from flame and serve hot with Samosa.