Saffron Pista Milk
Let’s see the Saffron Pista Milk recipe to remember our childhood. Check it out the Saffron Pista Milk recipe here!!
[one_fourth]Prep Time: 10 minutes + chilling[/one_fourth] [one_fourth]Cook Time: 20 minutes[/one_fourth] [one_fourth]Servings: 4 [/one_fourth] [one_fourth_last]Difficulty Level: Easy [/one_fourth_last]
[tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]
- 4 cups milk
- 10-15 almonds
- 1/6 cup pistachios
- a few saffron strands
- 1/4 tbsp cardamon powder
- 1/4 cup sugar
- water as required
[/tab] [tab]Yield: 4 servings
Nutritional information is not yet available. [/tab] [/tabs]
[tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]
Boil the milk in a heavy bottomed pan. Continue heating even after the milk boils.
Heat about a liter of water in another pan and add the almonds and the pistachios.
Continue heating until the almonds expand.
Drain off the water and wash the nuts with cold water. The skin of the almonds and the pistachios can be easily removed now.
Now grind the almonds and pistachios into a smooth paste and add it to the milk and stir well.
Add the saffron strands,sugar and cardamon powder and mix well.
Continue heating the milk for a few more minutes.
When the milk becomes a little thicker than before,cool it .
Refrigerate it for 2-4 hours and serve it cold. Saffron Pista Milk is ready to serve. Enjoy!
- Serve with cookies or any biscuits.
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