|Cardamom powder/ellakai podi||1/2tsp|
|Yellow food color(optional)||a pinch|
Soak the almonds and cashews in water separately for 2-3 hours.Peel the skin of the almonds and grind both almonds and cashews to a paste with 1/2cup of milk.Soak the saffron in a tbs of warm milk and keep aside.
In a sauce pan boil the milk in a medium flame till it becomes thick,now add the sugar and and bring it to a boil.
Chilled Badam Kheer is ready to serve.Garnish it with finely chopped pistachios.
- The color gets deeper on cooling as the saffron gets soaked in the milk and I didn't use any food color.
- Grind the almonds and cashews to a bit coarse consistency.
- To get a rich and creamy consistency 2-3tbls of condensed milk can be added.