Soak almonds in hot water for ten minutes and then blanch them.
Grind the badam finely, add some water to it to get the right consistency, and then keep it aside.
Now boil the milk along with sugar on a slow fire for 15 minutes until the milk thickens.
Now, add the badam paste to the milk and mix well and let it boil for another 5 minutes.
Add the food colour to it and blend well.
Serve warm or cold in glasses.
Recipe Courtesy: 4th sense cooking
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Anamika Sharma is a passionate foodie, a food blogger with a background in aviation and telecom industry for a good 15 years. Her mission is to spread her love for Indian cooking to all those who think it is too difficult.