Rose Badam Milk Sarbat

Ingredients

• 3 cups milk
• 14 almond badam
• 1/4 tsp Rose Milk syrup
• 1 tbsp sugar
• 1 tsp cardamom powder
• 5 saffron strands
• As Required Edible camphor- mustard size(optional)

Steps

1. Skin the almonds after soaking them for 2-3 hours. Set aside 4 for chopping, then grind the rest to a very smooth mixture with ¼ cup of milk. Bring the milk to a boil in a heavy-bottomed pan.
2. Use 2 tablespoons of warm milk for soaking the saffron while the milk boils.
3. Add the saffron milk, sugar and powdered cardamom to the milk, with edible camphor if using it. Finely chop the reserved almonds and put them in. Add the ground almond-and-milk mixture and bring it to a boil, then simmer for a minute and turn off the flame. Cool it completely before mixing in the rose syrup. Refrigerate until serving.