Multi-Nut Shake

Recipe by
Total Time:
1 hour
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Easy

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  • 1 cup - badam (almonds) (about 35-40 whole almonds)
  • 1/2 cup - pista (pistachios) (about 15-20)
  • 1/4 cup - kaju (cashews), diced into small pieces
  • 1 tbsp - elaichi (cardamom)
  • 1/2 tsp - saffron
  • 4 cups - whole milk
  • 1.5 cups - sugar
  • 1.5 tbsp - ghee

How to Make Multi-Nut Shake

  • Boil 2 cups of water and soak the almonds in it for 45 mins.
  • Wash half of the pistachios and keep aside. Clean the rest of the pistachios and the cashews and keep aside.
  • Soak and dissolve the saffron in 1/4 cup of hot water.
  • Peel the almond skins and discard the skins.
  • Blend the almonds and the washed pistachios with 1 cup of water in the blender (mixie) and make it into a fine paste.
  • Boil this paste to get rid of the raw smell. When it boils, remove it from the stove, keep aside.
  • Boil the milk in a kadai or heavy-bottom container and simmer it for about 15-20 mins. Keep stirring frequently to avoid the milk getting burnt.
  • When the milk is well-boiled, add the badam-pista paste to it and mix well. Cook for 5-6 mins so that the flavour blends well with the milk.
  • Add sugar to this mixture and mix well. Let it cook for another 5 minutes and remove from stove.
  • Roast the cardamom in 1/2 tsp of ghee and powder it in the blender. Ghee-roasted cardamom enhances the aroma of the food.
  • Roast the rest of the pistachios and cashews (both finely diced) in 1 tbsp. of ghee and keep aside.
  • Mix cardamom powder, roasted nuts and the saffron liquid to the Kheer.
  • Chill this in the refrigerator and serve in tall glasses.