Keep all the ingredients ready. Soak saffron in a tablespoon of milk and set aside. Soak almonds in hot water for 10 minutes. After 10 minutes, peel the skin of almonds and pat dry it with a towel. Take the ingredients mentioned "to powder" to a blender along with peeled almonds.

Grind them to a fine powder as possible. Boil the milk in a saucepan pan for 5 minutes in low medium flame. Then add the ground powder, saffron mix and sugar. Mix well with a whisk.

Keep it in simmer until it becomes slightly thick. Once done, refrigerate the mix for 30 minutes to 1 hour. Then strain the mixture through a strainer. Now pour the strained milk in glasses and serve.