Recipes for Ruffin's Saffron Milk

Ingredients

• Ruffin’s saffron 6 stigmas/strands

• Milk 2 cups

• Water 3 tbsp.

• Cardamom pods

• Sugar 3 tsp/ as required

• Tbsp of ground almond/ cashew paste

• Sliced almonds and pistachios for garnishing
  

• Add warm water and Saffron stigmas in a bowl and let it steep for 4 hours. In a pan add milk, cardamom pods, almond/ cashew paste and sugar. Boil it for 2 min, then add the steeped saffron. Let it simmer for another 2 min. Remove from heat. Chill and serve after garnishing it with pistachios and almonds.