Rose Pistachio Milk

Step 1

Boil full-fat milk in a sauce pan.

Step 2

Once it boils, add dried rose petals, crushed cardamom pods and jaggery powder. Simmer the heat and keep reducing the milk to thicken it.

Step 3

Keep stirring so that the milk doesn’t burn. Keep reducing it for about 20 minutes on low flame.

Step 4

Meanwhile, crush unsalted pistachios in a mortal pestle into very small chunk almost like a powder. You can so it in a food processor or mixer.

Step 5

Once the milk is reduced, strain the milk.

Step 6

Add crushed pistachio chunks/powder to the milk and mix well.