Kesri Zafrani masala doodh
Ingredients
- Milk 1 kg
- Saffron ¼ tsp
- Almonds 50 gm
- Pistachio 50 gm
- Sugar 6 to 7 tbsp
- Green cardamom grinded ½ tsp
- Nutmeg grinded 1/8 tsp
Method
- Chopperized almonds, pistachio, elachi and nutmeg, preserve in a jar, in a pan boil milk with sugar and saffron add in this grinded mixture as required. Serve hot or cold.
Comments