Ingredients:
- Milk: 1litre / 1 liter (4 cups)
- Almond: ¼ cup
- Sugar: 1 cup
- Cardamom (elaichi / elakkai / yelakkai): 5
- Saffron (kesar / kungumappoo): 1 pinch
Method of preparation:
- Boil the almonds and remove their skin.
- Grind with sugar to obtain a fine paste.
- Boil milk.
- While boiling, add crushed cardamom and the almond paste.
- Stir and continue boiling for about two minutes more.
- Remove from flame.
- Garnish with saffron.
- Serve hot or cold.
