Almond Shake
Table of Contents
Ingredients:
- 1 litre full-cream milk,
- 20–30 almonds soaked overnight and peeled,
- 3–4 tbsp sugar,
- 1–2 tbsp vanilla custard powder,
- a pinch of saffron strands,
- and 1/4 tsp green cardamom powder.
Method of Preparation:
Add a little milk to the soaked almonds and grind them finely in a mixer. Heat the milk in a pan. Add saffron and simmer over medium heat for 10–15 minutes, stirring continuously. Add the almond paste to the milk and cook for another 5–7 minutes, stirring continuously. Make a slurry by mixing the custard powder with 2 tablespoons of cold milk.
Slowly pour this mixture into the boiling milk, stirring constantly to avoid lumps. Add sugar and cardamom powder. Cook for 2 minutes until the sugar dissolves. Turn off the heat, allow the mixture to cool completely, and then refrigerate it for 2–3 hours. Pour the chilled almond shake into glasses, garnish with chopped almonds, and serve chilled.
