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.
|3||cups whole milk|
|¼||cup skinned whole or slivered almonds, finely ground|
|1||tablespoon melon seeds (from an Indian market, optional)|
|1||teaspoon 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.
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 AbbasSheryl Julian can be reached at email@example.com. Follow her on Twitter @sheryljulian.