Take 20 grams of almond and soak them for about half an hour in water. Then, take them in a piece of cloth, rub them rigorously to remove the skin.

Now, put the almond in a mixer and add about ¼ cup of milk and grind them to make a fine and smooth paste. Keep it aside.

Take 30 grams of khoya on a plate and grate them as shown in the images below. Keep it aside.

Now, take 1 liter of milk in a kadai. Stir it continuously and boil it on a low to medium flame for about 2 to 3 minutes.

At this stage, add a few strands of kesar (saffron) to the milk and stir nicely again.

Now, add 50 grams of sugar to it along with the almond paste. Mix them all nicely. Stir the milk and let it come to a boil. (Pro tip: Adding 50 grams of sugar is just enough for one liter of milk. Traditional kesar doodh is usually slightly sweet in taste).

Check the consistency of the milk once. Now, roughly chop 10 pieces of almond and add to the boiling kesar milk. Stir again nicely.

Let the milk boil on a low flame for 6 to 7 minutes more. Check its consistency. It should be runny.

At this stage, while the milk is boiling, add the grated khoya to the milk and mix nicely. Stir continuously and boil the milk for another 10 to 12 minutes on a low flame. (Pro tip: Do not stop stirring the milk while boiling, especially after adding khoya in it, to prevent it from burning and rendering a bitter and smoky taste).

Check the final consistency of the kesar milk. If you are happy with it switch off the gas stove and let it cool down. If you are not, let it boil for another couple of minutes.

Once it cools down, cover the kadai with a lid and keep it in the fridge for about an hour.

After an hour, take it out and remove the cover. It should be comparatively thicker by now. Pour it in glasses.

Your tasty and healthy kesar milk is ready to enjoy. Finally, garnish it with a few chopped almonds on top and serve.