Vegan Masala Doodh

Main ingredients	Almonds, Saffron, Pistachios
Cuisine	Indian
Course	Beverages
Prep time	6-8 hours
Cook time	8-10 minutes
Serve	4
Taste	Sweet
Level of cooking	Easy
Others	Vegetarian

 

Ingredients

• 1½ cups Pro V Select California Independence Almonds
• A generous pinch of saffron
• 10-15 Pro V Regal California Jumbo Pistachios
• ½ teaspoon green cardamom powder
• ½ teaspoon nutmeg powder
• ½ cup sugar
• Slivered Pro V Select California Independence Almonds for garnish
• Blanched and slivered Pro V Regal California Jumbo Pistachios for garnish
• Dried rose petals for garnish

Method

1. Transfer 1 cup Pro V Select California Independence Almonds in a bowl. Add sufficient water and soak for 6-8 hours.
2. Drain the water, transfer in a grinder jar, add 3 cups water and grind to fine mixture.
3. Strain the mixture through a fine sieve in a pan.
4. Switch on the heat and let the almond milk come to a gentle boil.
5. Shell Pro V Regal California Jumbo Pistachios.
6. Transfer the remaining Pro V Select California Independence Almonds in a mortar.
7. Add saffron, Pro V Regal California Jumbo Pistachios, green cardamom powder, nutmeg powder and crush to a coarse mixture.
8. Add sugar and the ground nut mixture to almond milk and mix well.
9. Boil till sugar melts. 
10. Pour in individual glasses, sprinkle Pro V Select California Independence Almonds, blanched Pro V Regal California Jumbo Pistachios, dried rose petals and serve hot.