Ingredients 

• Almonds - 35
• Milk - 1 litre
• Cashew nuts - 20
• Pistachio - 20
• 4 Cardamoms, powdered
• Sugar - 100gms
• Saffron - 1/2 tsp
• Ghee - 5 tsp

• Soak almonds for 6 to 8 hours. 
• Take out the outer, brown skin. 
• Make a paste of almonds and cashews. 
• Take milk in a thick bottom vessel. 
• Allow to boil. 
• Take another thick bottom vessel and put ghee in it. 
• Fry the badam-kaju paste lightly. It shouldnot turn to brown color. 
• After a little cooling, pour the boiled milk, add sugar and stir it nicely. 
• Add cardamom powder and stir it for another 5 to 6 minutes. 
• Allow it to cool. 
• After cooling, decorate with saffron and finely chopped pistachio.