To blanch the Almond -
Soak the almonds in hot water for few hours and then Deskin it or boil it with water for about 5 minutes and let it cool....once it cools Deskin it.

Before finally making it sun dry the walnuts and saffron along with the almonds so that there is no moisture. (You can lightly dry roast all, cool and grind but I skip it and plan ahead of making it so that I can sun dry it.) Once sun dried, bring it to the room and let it come at room temperature.

Take the mishri in the grinder jar and grind it to a powder. Then add the almond, walnuts, saffron (you can skip if you don't have), vanilla powder/ cardamom powder/ cinnamon powder (choice is yours), turmeric powder, grind it into powder. It will hardly take 1-2 minutes. Don't over grind it otherwise it will release oil and become sticky. Store in an airtight container in the fridge.

Boil 240 m/ 1 cup of milk. Take about 1.5 -2 tbsps of the premix in a mug and add little hot milk and mix, so that no lumps are formed. Then add the remaining milk and serve while it's still warm/ hot.