Little Millet Badam Milk

Ingredients

• dehulled little millet — 100 g (soaked overnight and ground to give the 100 ml of millet milk)
• water (for soaking the millet, then an amount equal to the soaked millet for grinding (1:1); a little more for the almond paste)
• milk — 150 ml
• almonds — 30 g (soaked 8 hours and peeled)
• sugar — 28 g
• cardamom powder — 0.5 g
• saffron — 5 threads

Method

1. Soak the almonds in filtered water for 8 hours. Slip off the skins and blend the almonds on low speed with very little water for 1 to 2 minutes, to a smooth paste.
2. Soak the little millet overnight and wash it. Grind it with an equal amount of water, strain off the milk and keep 100 ml aside.
3. Mix the millet milk into the regular milk and boil for 10 minutes.
4. Stir in the almond paste and keep stirring as it cooks for 5 minutes.
5. Add the sugar, cardamom and saffron a little at a time, stirring until the drink thickens.
6. Cool to room temperature, pour it through a strainer, garnish, and chill in the freezer for an hour. Serve cold.