4 Serves
142 Mins
Soak the almonds, cashews, poppy seeds, and fennel seeds in water for at least 2 hours to soften them.
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Vitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
10 µg / 400 µgCalcium
247 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
117 mg / 420 mgPhosphorus
209 mg / 1,250 mgPotassium
587 mg / 4,700 mgSodium
150 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
5 mg / 2.3 mgSelenium
4 µg / 55 µgFiber
2 g / 28 gSugar
28 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
33 gAlcohol
0 g
Drain the soaked ingredients and place them into a blender with cardamom pods and a splash of milk to create a smooth, fine paste.
In a large saucepan, bring the remaining milk to a gentle simmer over medium heat.
Whisk the prepared nut paste, sugar, and saffron into the simmering milk, cooking for a few minutes until well combined and fragrant.
Remove from heat, strain if desired for a smoother consistency, and chill thoroughly before serving.
2
g30
g3
g
