Add 1 cup of almonds to a pan over medium heat. Fry for 2 minutes.

Then add ¼ cup of pistachio nuts and 1 tsp of cardamom.

Put on medium heat and fry till it changes colour slightly and smells good.

After frying, pour them on a plate and let cool.

Add a cup of sugar to a mixing jar.

Add ¼ tsp of turmeric powder and a pinch of saffron.

Finely grind it.

Then add the roasted almonds, pistachios, and cardamom 

Grind it into a light crumb.

Store in an airtight container for up to 2 months.

 Add 1.5 to 2 tsp of almond milk powder to hot or warm milk, mix well (add sugar if necessary), serve hot or refrigerate and serve chilled.