This sweet almond milk infused with saffron and cardamom reminds me of our growing up years. My mom used to make this especially during Ramadan, the fasting month, saying that it will give strength after a long day of fasting. We used to drink it warm but it is equally delicious chilled overnight. It is quite refreshing after being chilled. It is such a nice treat on a hot summer’s day. And it is nutritious and healthy too. What more can you ask for 🙂
The taste of almonds and pistachios, infused with cardamom and saffron, gives it almost an exotic touch. The taste of cardamom is very subtle and not at all overwhelming. It also gives the milk a wonderful aroma paired with saffron, that also imparts a beautiful creamish yellow color to the milk.
I love to have a large glass of this sherbet (that’s what we call it) in the morning to give a great kick start to the day. I always make sure to take a large bottle of this sweet concoction to visit expectant moms. There’s nothing like sweet almond milk to dissipate any signs of morning sickness and the nausea you feel because of an empty stomach 🙂 That doesn’t mean you can’t have a glass first thing in the morning if you aren’t expecting 😀
It comes together easily and if you make a whole gallon of it like I do, you can keep it refrigerated for a few days…only if it stays for that long 😀 Do not worry if you do not have saffron available. You can make do without it 🙂 Also pistachios are my personal favorite but you can omit these as well. You can also easily regulate the amount of sugar. I like it sweet 🙂
So here’s what you’ll do to make this amazing, refreshing almond milk sherbet:
4 cups of milk (approx. a litre)
a handful of almonds, blanched and chopped into small pieces
a handful of pistachios, blanched and chopped into small pieces
4-5 strands of saffron
4-5 tablespoons white sugar
5-6 green cardamom pods, crushed a bit. Alternatively you can grind the cardamom seeds
In a heavy pot, bring the milk to boil with the cardamoms and saffron in it. Make sure that you boil at medium-high flame and keep an eye on the milk at all times. After the milk boils, lower the flame and add the chopped almonds and pistachios. Stir with a wooden spoon. Add the sugar, stir and let the milk simmer on low flame for at least 15-20 minutes till the consistency is a bit thick. Keep stirring with the spoon in between to avoid the milk getting stuck to the bottom of the pot. And that is it! Sweet and simple 🙂 Enjoy warm or let it cool down completely before refrigerating. Store in the refrigerator.
Preparation Time: 30-35 minutes