- 1/2 cup Almonds
- 1 litre Milk 250 grams Sugar
- 1 teaspoon Cardamom powder
- 1 teaspoon Saffron
- 1 tablespoon Pistachios
- 1 1/2 tablespoon Raisins
Soak the almonds in warm water for 1 hour. Peel and grind to a fine paste. Dissolve the saffron in 1 tablespoon of warm milk and keep aside.
Boil the milk in a heavy bottomed pan, stirring constantly. Add the almond paste and simmer for 30-35 minutes, stirring regularly.
Add the saffron, sugar, pista and raisins. Cook on a very low flame till thick. Sprinkle cardamom powder.Serve doodh pak hot or chilled.