Boil the almonds in a pan for 5 minutes. Remove and drain.

Peel the skin off the almonds and grind in a blender to a smooth paste. Keep it aside.

Dissolve the saffron in 2 tbsp of warm milk and keep it aside too.

Boil the milk in a pan.

Add the almond paste and mix thoroughly.

Simmer the milk over a low flame for 3 minutes.

Remove from the flame and strain the milk.

Allow the milk to cool.

Add the dissolved saffron and the rose essence and mix thoroughly.

Sprinkle the chopped cashew nuts on top of the milk.

:- Serve warm.