To make badam milk with kesar, put 1/2 liter of milk in a Pan and remove 3-4 tbsp for later use.

Take a grinding jar. Now, here we need to add 12-15 peeled almonds soaked overnight.

Also, add the milk that we kept aside.

Grind to make a fine paste. Keep it aside.

Now, check the milk pot. Stir and mix with a spoon. Let it come to a boil on a high flame.

When the milk comes to a boil, turn the flame to low. Let it simmer. Add the paste to the pot and mix well.

Add 1 tsp of saffron and 1/2 tsp Green cardamom powder. Mix well. Stir and let it simmer on low flame.

Add 1 tbsp finely chopped almonds. Mix well.

Add 1.5 tbsp brown sugar. Mix well. You can also use Dhage Wali Mishri instead of sugar.

Stir and keep cooking until it turns slightly yellow.

Cook for a little bit more until it gets thickened. Refrigerate it.

Here, I refrigerated it for 2 hours. You can also keep it overnight as per your preference.

Serve in clay cups. Garnish with chopped nuts, dried rose petals, and saffron.