Food & dining

Recipe: Badam ka sharbat (almond-saffron milk)

Badam ka sharbat (almond-saffron milk)
Aram Boghosian for The Boston Globe
Badam ka sharbat (almond-saffron milk)

Makes 3 cups or enough to serve 6

At iftar, the meal that breaks the Ramadan fast, Farah Abbas of Belmont serves this golden-colored, cooling milk infused with saffron and almonds.

3cups whole milk
¼cup skinned whole or slivered almonds, finely ground
¼cup sugar
1tablespoon melon seeds (from an Indian market, optional)
1teaspoon saffron threads, ground in a mortar or with the back of a teaspoon

1. In a saucepan over medium heat, combine the milk, almonds, sugar, melon seeds, and saffron threads.

2. Heat, stirring, just until the milk is scalded; it should not boil.

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3. Pour the milk into a heatproof pitcher and leave to cool. Cover and refrigerate until cold. Stir before pouring into cups. Sheryl Julian. Adapted from Farah Abbas

Sheryl Julian can be reached at sheryl.julian@globe.com. Follow her on Twitter @sheryljulian.