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April 03, 2008


1/4th cup blanched Almond (Badam)
2 cup Milk (Doodh)
1/4 tsp Cardamom seeds
3 tblsp Honey (Shahad)


Place the nuts in a blender and process until finely chopped.
Add 2/3 cup mil and process until smooth paste.
Pour the milk into a heavy-bottomed pan and whisk the remaining milk.
Place the milk over moderately high heat and, stirring constantly, bring it to full boil.
Remove the pan from the heat, add cardamom seeds.
Place the pan over high heat and bring to boil.
Remove the pan from the heat and add honey.
Again place the pan over heat and bring the milk to just boiling point, pour it the strainer resting over a pan.
Pour the milk back and forth from one pan to another for at least a minute or until frothy.
Pour into warmed mugs and serve at once.

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