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 |
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¼ | cup skinned whole or slivered almonds, finely ground |
¼ | cup sugar |
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 can be reached at sheryl.julian@globe.com. Follow her on Twitter @sheryljulian.