PREPARATION

1. In a bowl, add 40 grams almonds, 70 milliliters water and soak for 3 - 4 hours.
2. Peel the almonds and transfer this into a blender, add 40 milliliters milk and blend it into a paste. Keep aside.
3. In a bowl, add 40 milliliters warm milk, 1/4 teaspoon saffron and mix it well.
4. Soak for 8 - 10 minutes.
5. Heat 40 milliliters ghee in a deepen, add 1 cinnamon stick, 50 grams gram flour and mix it well.
6. Cook for 2 - 3 minutes on medium heat.
7. Add 1/4 teaspoon turmeric and stir well.
8. Then, add 500 milliliters milk and mix it well.
9. Bring it to a boil.
10. Now, add 40 grams jaggery powder, blended almond paste and mix it well.
11. Add the soaked saffron milk and mix it well.
12. Bring it to a boil.
13. Boil for 5 - 7 minutes on medium heat.
14. Add 1/4 teaspoon cardamom powder and mix it well.
15. Remove it from heat.
16. Pour the milk into the serving glass.
17. Garnish with almonds.
18. Serve hot.