A traditional Punjabi winter drink in North India, Almond Posta Dana milk is warming and a comforting drink for chilly nights. Apart from offering cosiness on winter nights, its delish nutty and earthy tones combined with other spices serve as a perfect winter recipe.
For serving of two
1 tbsp Cee Pee Posta Dana
1 cup Almonds, soaked overnight or soaked for 10-15 minutes in hot water
Begin with peeling the soaked almonds and keep them aside in a bowl.
In a separate bowl, soak the posta dana in water for at least 3-4 hours.
Now strain posta dana in a metal strainer and discard the water.
In a jar of blender, add almonds and posta dana and grind it to a smooth paste. Add water as per requirement. Due to small quantity of ingredients, it might get a little tricky to grind. Transfer the paste to a bowl.
In a kadai, heat some ghee. When it is hot, add posta dana paste and cook over low flame.
Cook the paste until it turns light golden brown and begin to leave the sides of the kadai. It may take about 5-10 minutes on low flame. Make sure to stir the paste on regular intervals to avoid burning.
Once done, add milk and cardamom powder and bring to boil over high flame. Keep stirring occasionally.
Now reduce the flame to medium and let the milk simmer uncovered for more than 10 minutes. It will help thicken the milk.
Ensure to scrape the sides of pan occasionally and add it back to milk.
It is time to add sugar and turmeric to milk. Mix it properly. Taste and adjust the sugar level accordingly. Turn of the flame.
Khas khas ka doodh or posta dana milk is ready to serve fresh and hot.
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