Easy Badam (Almond) Pista (Pistachio) Recipe

Normally, the nuts are soaked overnight so the kernel is fully hydrated. The skins are peeled off. Then the hydrated blanched nuts are ground to a paste and cooked in milk. This makes the milk thick. It takes a long time as shown in Milk Restaurant Style Saffron Masala Recipe

Here, we will shorten the cooking time.

Ingredients

Saffron Extract

1. Milk: 2 Tablespoon

2. Saffron strands: 10

Masala Milk

1. Blanched sliced Almonds: ¼ Cup

2. Blanched Pistachios: ¼ Cup

3. Milk: 1½ Cup

4. Heavy Whipping cream: ¼ Cup

5. Honey: ¼ Cup

6. Kewra Essence: 4 drops

7. Crushed Cardamom seeds: ½ teaspoon

Making Masala Milk

Ice cubes: 6

Method

Saffron Extract

1. Heat milk to near boil.

2. Crush saffron strands in between your thumb and finger. Add saffron to hot milk.

3. Turn off heat. Wait about 10 minutes.

Aged Masala Milk

1. Put nuts in an electric blender. Process nuts till powdered, about 2 minutes.

2. One half of the milk. Blend till it forms thin paste.

3. Add all remaining ingredients except ice. Blend for about 5 minutes.

4. Add Ice cubes and process for two minutes.