First, soak saffron in hot water or milk and keep it aside for 15 minutes
Then, add peeled almonds in a blender
Now, blend it to paste, either coarse or smooth, it is upto you. I usually prefer it to be a little coarse.
After that, heat milk in a heavy bottom pan.
Bring milk to boil and simmer on a low heat for another 5 minutes.
Then, add the almond paste to the milk stirring continuously until mixed well.
Once the almond paste blends well, add saffron water and mix well. Then simmer the kesar badam milk for 15 minutes. Stir intermittently to avoid burning and sticking at the bottom
Now, add sugar as per taste, cardamom powder, rose essence, mix well and simmer for another 5 minutes.
Once the almond saffron milk is ready, take it off the heat. You may serve it as a hot badam doodh and cool or chill for few hours
Finally, pour in serving glasses, garnish with slivered almonds, pistachios and saffron and serve it as a cold badam milk.