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
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.