¼ cup almonds soaked over night
¼ cup blanched and peeled
2 tbsp sugar
3 cups full cream milk
2 tbsp green cardamom powder/1 tbps rose essence
Blanch the almonds and grind them along with pistachios to a fine paste. Now bring the milk to a boil and add the nut powder and cook till the quantity is reduced to half. Add essence/ cardamom powder and remove from stove. Transfer to the refrigerator and let it cool further. Now pour in a tall glass and serve with crushed ice.