Soak badam pisin in 200 grams of water overnight or for at least 8 hours until it swells into a jelly-like consistency. Drain any excess water.
2
In a heavy-bottomed pan, heat full-fat milk over medium heat. Bring to a boil, then reduce heat to low and simmer, stirring occasionally, until the full-fat milk slightly thickens and reduces by about 1/4th of its original volume.
3
Add sugar to the simmering milk and stir until the sugar dissolves completely. Continue to simmer for another 5 minutes.
