Soak the almonds and pistachios ten minutes in hot water. Peel the skin off the almonds and pistachios.
Grind the almonds and pistachios until smooth, using two to three tablespoons of milk.
Boil the remaining milk in a heavy bottom pan over medium high heat, stirring occasionally to prevent burning.
Add the almond paste, sugar, cardamom and saffron strands. Lower the heat to low and let it simmer four to five minutes, stirring often. Turn off the heat.
Serve warm or chilled. Garnish with pistachios.
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