2 glass milk
10 almond
2-3 saffron leaves
2 green cardamom
4 tsp sugar
ice as required
Method
Soak almond for 6-7 hours.
Dip kesar in warm milk.
Now blend badam, kesar, sugar and milk in a mixer.
Grind elaichi to a fine powder.
Pour it in the glass along with some crushed ice.
Serve it chilled.
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