Flavoured Milk With Nuts, Packed With Protein to Quench Your Thirst | Ramadan Recipes |

I'm once again a bit late on updating you with my Ramadan delicacies, but better late than never. So sadly as this Ramadan is coming to an end I chose to share with you a healthy drink that's loaded with nuts like almonds, pistachios, and cashews rich in protein and calcium. Reasons, why I recommend everyone to try this is:

• Because it's packed with a high amount of protein and that's what you need after a month on fasting which will help repair your bones and tissues. Protein is an important building block of bones, muscles, cartilage, skin, and blood. It helps in reducing craving, appetite, and hunger levels keeping you full for a longer time alongside boosting metabolism and increasing fat burning. 
• Secondly, I would suggest it because this drink is consumed chilled and who doesn't want to chug a cold glass of drink down your parched throats and keep yourselves hydrated? 
• Lastly, this drink is delicious containing lots of calcium so I don't see why you wouldn't prepare this and share the recipe with others. 

Now that I've given you all the reasons to try this delightful drink let's move to the recipe:

Ingredients

Full fat milk- 1 liter
Chia seeds- 1 tbsp soaked
Sugar- 1/2 cup
Cornstarch- 1 tbsp (add 1 tbsp of water and make a suspension)
Almonds, cashews, pistachios- 5-6 each, finely chopped
Cardamon powder- 1/3 tsp
Pure rosewater- 2-3 tbsp
Saffron strands- a pinch

1. In a vessel, boil 1 liter of full-fat milk. Add sugar and stir until it dissolves completely.

2. Reduce the flame to low once the milk has boiled, and gradually add the cornstarch suspension while stirring the milk simultaneously. 

3. While the milk is hot, add the chopped nuts (you can definitely add a few more varieties like hazelnuts pecans, etc but I prefer only these three). Next, add cardamom powder, rose water, and saffron strands. Switch the flame off.

4. Cover with a lid and let the milk cool down a little then add the soaked chia seeds. Fill the flavored milk into glass bottles and refrigerate them. Serve chilled. 

NOTE: 

1.  After the milk starts boiling, you can see the cream forming on the top. You can either skim the cream if you do not want or alternatively, I prefer to capture the cream line floating on the top and set aside in a bowl. Later using a spoon mush the thick cream, make it into a paste, and add it back to the milk.

2. Cornstarch is added to the milk to get a thicker consistency, however, you can skip this part if you want the milk to be at its original consistency.

3. You can store the milk bottles in the fridge for a week. 

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