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| Main ingredients | Almonds, Saffron, Pistachios, Green cardamom powder, Nutmeg powder, Sugar, Dried rose petals |
| Cuisine | Indian |
| Course | Beverages |
| Prep time | 8-8.5 hours |
| Cook time | 10-15 minutes |
| Serve | 4 |
| Taste | Sweet |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 1½ cups shelled Pro V Select California Independence Almonds
- A generous pinch of saffron
- 10-15 shelled Pro V Regal California Jumbo Pistachios
- ½ teaspoon green cardamom powder
- ½ teaspoon nutmeg powder
- ½ cup sugar
- Slivered Pro V Select California Independence Almonds for garnish
- Blanched and slivered Pro V Regal California Jumbo Pistachios for garnish
- Dried rose petals for garnish
Method
- Transfer 1 cup Pro V Select California Independence Almonds in a bowl. Add sufficient water and soak for 6-8 hours.
- Drain the water, transfer the almonds into a grinder jar, add 3 cups water and grind to fine mixture.
- Strain the mixture through a fine sieve into a pan. Switch on the heat and let the almond milk come to a gentle boil.
- Transfer ½ cup Pro V Select California Independence Almonds into a mortar. Add saffron, Pro V Regal California Jumbo Pistachios, green cardamom powder and nutmeg powder and crush to a coarse mixture.
- Add sugar and the ground mixture to almond milk, mix well and boil till sugar melts.
- Pour into individual glasses, sprinkle Pro V Select California Independence Almonds, blanched Pro V Regal California Jumbo Pistachios, dried rose petals and serve hot.
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