Bring 2 to 3 cups of water to a rolling boil. Pour the almonds and leave them for 1 to 2 mins.

Drain them to a colander and rinse under cold running water. Drain completely.

Spread them on a clean cotton cloth. The skin of almonds loosens.

Peel off the skin. Pat them dry on a clean dry cloth.

Roast these almonds in a heavy bottom pan on a low flame until completely dry & moisture free. You can also do this in your oven on the lowest heat (60 C or 140 F) setting for 20 mins, stirring after 10 mins.

Do not brown the almonds but they must turn crunchy after roasting. Cool them completely.

Add them to a dry grinder like a spice jar or coffee grinder. Grind in intervals of 15 to 20 seconds on a minimum speed until you get a fine powder. Do not blend them for too long at a stretch as they begin to release oil making the power lumpy.

If your grinder isn't powerful enough, then sieve it to separate the coarse nuts. Grind the coarse nuts again.

Store almond powder in an air tight container. Stays good for several months at room temperature. If you live in a humid weather, then refrigerate it.

To make the milk, add 2 to 3 tablespoons of the almond powder to a cup. Pour ¼ cup boiling hot milk or water. Add your favorite flavorings like ⅛ teaspoon cardamom powder or 4 strands of crushed saffron. You can also stir in your sweetener. Let it sit for 10 mins, then top with more milk or water as desired.

Top your cereals: Sprinkle the almond powder on your grown-up or toddler’s cereals. This is a good way of serving almonds to toddlers who cannot still chew nuts.

You can also add this to desserts, ladoos, cookies and milkshakes.