Kesri Zafrani masala doodh

Ingredients
Milk 1 kg
Saffron ¼ tsp
Almonds 50 gm
Pistachio 50 gm
Sugar 6 to 7 tbsp
Green cardamom grinded ½ tsp
Nutmeg grinded 1/8 tsp
Method
Chopperized almonds, pistachio, elachi and nutmeg, preserve in a jar, in a pan boil milk with sugar and saffron add in this grinded mixture as required. Serve hot or cold.