PREPARATION

1. Heat 15 milliliters ghee in a pan, add 25 grams lotus seeds and roast for 3 - 5 minutes on medium heat.
2. Remove it from heat and transfer this into a blender.
3. Blend it into a fine powder. Keep aside.
4. Heat 1 teaspoon ghee in a another pan, add 25 grams pistachios, 25 grams almonds, 25 grams cashews and roast for 5 - 7 minutes on medium heat.
5. Remove it from heat and transfer this into a blender.
6. Blend it into a fine powder. Keep aside.
7. In a bowl, add 30 milliliters milk, 1/2 teaspoon saffron and mix it well.
8. Soak for 30 minutes.
9. Take a heavy skillet, add 900 milliliters milk and stir well.
10. Bring it to a boil.
11. Add the prepared saffron milk and mix it well.
12. Then, add the blended lotus seeds and mix it again.
13. Bring it to a boil.
14. Cook for 8 - 10 minutes on medium heat.
15. Now, add 100 grams sugar, blended dry fruits and mix it well.
16. Cook for 8 - 10 minutes on medium heat.
17. Add 1/4 teaspoon cardamom powder and mix it well.
18. Cook for another 3 - 5 minutes on medium heat.
19. Remove it from heat.
20. Garnish with pistachios.
21. Serve.

Badam Phirni

Servings - 3 - 4

INGREDIENTS
Almonds - 100 grams
Water - 300 milliliters
Rice - 120 grams
Water - 300 milliliters
Milk - 1.3 litres, divided
Powdered sugar - 150 grams
Cardamom powder - 1/2 teaspoon
Saffron - 1/2 teaspoon
Almonds - for garnishing