First, in a heavy-bottomed pan dry roast ½ cup badam, 6 cashew, 3 tsp pistachios and 3 pods cardamom.

Dry roast on low flame until the nuts turn crunchy.

Cool completely, pulse, and grind to a coarse powder.

Now add 2 tbsp sugar, 2 tbsp milk powder, ½ tsp turmeric, and ½ tsp kesar.

Grind to fine powder. make sure to pulse and grind to prevent nuts from releasing oil.

Transfer to an airtight container and store Instant Badam Mix for up to 3 months. You can also top with chopped nuts to get crunchy bites in the milk.

To prepare badam milk from the badam mix, in a saucepan heat 2 cup of milk.

Stir and get the milk to a boil.

Once the milk comes to a boil, add 2 tbsp prepared badam mix.

Stir well making sure everything is well combined.

Boil for 2 minutes, or until the milk thickens slightly.

Finally, enjoy Instnat Badam Milk or you can refrigerate and enjoy it chilled.