INGREDIENTS
6 ITEMS REQUIREDSoak the almonds in hot water so the skins loosen and can be peeled off easily.
Drain the almonds and peel off the skins by pressing each one gently between your fingers.
Blend the peeled almonds with a splash of milk into a smooth, fine paste with no visible bits.
Pour the remaining milk into a saucepan and bring it to a gentle boil over medium heat, stirring occasionally.
Whisk the almond paste into the boiling milk and let it simmer, stirring frequently, until the milk thickens slightly.
Stir in the sugar until it fully dissolves into the milk.
Stir in the saffron strands and cardamom powder and simmer briefly until the milk turns a pale golden color and smells fragrant.
Pour the badam milk into glasses, top with slivered pistachios, and serve warm or chilled.
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