Sharbat-e Baadaam

Ingredients

Saffron strands

a pinch for garnish

Rose water

1 tablespoon

Cardamom powder

1/2 teaspoon

Sugar

1/4 cup (adjust to taste)

Milk

4 cups (whole or almond milk for a lighter version)

Almonds

1 cup, soaked overnight

Instructions

1. Drain the soaked almonds and peel off the skin. This will help achieve a smoother texture.
2. In a blender, combine the peeled almonds with about 1 cup of milk. Blend until you have a smooth paste.
3. In a pan, pour in the remaining milk and bring it to a gentle boil over medium heat.
4. Once boiling, add the almond paste and sugar to the pan. Stir well to dissolve the sugar and combine the flavors.
5. Reduce the heat to low and let the mixture simmer for about 10 minutes, stirring occasionally to prevent sticking.
6. Add the cardamom powder and rose water, mixing thoroughly to infuse the flavors.
7. Remove the pan from the heat and allow the sharbat to cool to room temperature.
8. Transfer the mixture to the refrigerator and chill for at least 2 hours before serving.
9. Serve the chilled Sharbat-e Baadaam in glasses, garnished with a few saffron strands for an elegant touch.