1 cup blanched, peeled almonds
4 tablespoons or to taste, sugar
1 + 2 cups whole milk
Seeds from 2 green cardamom pods, crushed
A generous pinch of saffron soaked in a little hot milk
1/2 teaspoon rosewater
Heat one cup of milk until just steaming. Soak the blanched almonds in the hot milk, for about an hour, until the almonds soften and the milk cools.
Place the cooled milk, almonds and sugar in a blender or food processor and blend to a fine paste.
Add the remaining milk, crushed cardamom seeds and saffron, and blend until well mixed. Strain through a jelly bag, squeezing to get every bit of flavour out of the mixture. If necessary, add a little more milk and strain some more.
Stir in rosewater.
Serve chilled, with a pinch of saffron as garnish.