Badam Milk with Homemade Premix Powder

Steps

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1. 1
   Roast the almonds, cashew nuts, and pistachios together in a dry pan over medium heat for about 10 minutes, stirring occasionally, until they turn golden brown and release a pleasant aroma.
   ▶ ≈0:28
2. 2
   Transfer the roasted nuts to a plate and allow them to cool completely.
   ▶ ≈1:02
3. 3
   Grind 1 cup of sugar into powder using a mixer or food processor. Add the turmeric powder (if using) and a few strands of saffron to the sugar while grinding for color and flavor.
   ▶ ≈1:15
4. 4
   Transfer the powdered sugar mixture to a bowl and set aside.
   ▶ ≈1:45
5. 5
   Transfer the cooled nuts to a mixer jar and pulse-grind them until they reach a coarse powder consistency. Avoid high-speed grinding to prevent the nuts from becoming pasty.
   ▶ ≈1:52
6. 6
   Add the powdered sugar mixture and 1 teaspoon of cardamom powder to the ground nuts. Mix everything together thoroughly until well combined.
   ▶ ≈2:12
7. 7
   Transfer the prepared badam premix to an airtight container or jar. Store in the refrigerator until ready to use.
   ▶ ≈2:28
8. 8
   Pour milk into a saucepan and bring it to a boil over medium heat.
   ▶ ≈3:00
9. 9
   Once the milk is hot, add 5 tablespoons of the badam premix powder (adjust quantity according to the amount of milk used). Stir gently to combine until the powder dissolves completely.
   ▶ ≈3:06
10. 10
    Pour the badam milk into a serving glass and garnish with sliced almonds and pistachios. Serve hot or chilled according to preference.
    ▶ ≈3:40