Zaffrani Badam Kheer (Almond and saffron pudding)

Zaffrani Badam Kheer

Ingredients:

50 g  almonds

1 Liter milk (boiled)

1 tin condensed milk OR 100 g of plain mava and 200 g of sugar.

1/4 tsp almond essence

50 g  cashewnuts

a few strands of saffron

a few drops of yellow/orange food coloring (optional)

Garnish:

4 almonds for garnishing (finely sliced)

Silver waraq (optional)

Method:

• Bring milk to a boil and keep 2 cups aside.  Reduce the rest of the milk till three-quarters.
• Blanch the almonds and peel them.  Grind the almonds and cashews to a fine paste with 2 cups of milk.
• Add the condensed milk ( or the sugar and mawa), saffron strands, and the almond-cashew paste to the milk.  Add food coloring if you are using.  Constantly stir and cook for 20  minutes, till thick in consistency.
• Remove from fire.  Serve hot or cold garnished with almonds and silver waraq.

TIPS:  To blanch the almonds, soak them in hot water for 5 minutes.