Kesar badam kadai milk is very rich and luscious delicacy to crave for. This milk is an absolute delight with enticing aroma of saffron and goodness of almonds.
Boil milk in a kadai on a medium to high flame till you get the first boil. Keep on boiling and stirring the milk on slow flame for 15 minutes and then add sugar in it.
The milk will stick on the sides of the kadai, so keep scrapping that and add in the boiling milk.
Soak saffron strands in warm milk for 5 minutes and then add in the boiling milk. At this point add almond flakes and cardamom powder in the milk and stir in between.
Continue boiling the milk for 5 minutes more or till the milk is thick in consistency.
Kadai milk is now ready so switch off the flame and either serve it hot in earthen pots or let it rest at room temperature. Once cooled keep it in the refrigerator to chill for 2 hours.