-
- Prep Time
- Minutes
-
- Cook Time
- Minutes
-
- Serving
- 6
-
- Yield
- 2
Ingredients |
|
| Almonds (Badam) | 20-25 pieces |
| Cashew nuts (kaju) | 2 table spoons |
| Poppy seeds (khus khus) | 1 table spoon |
| Melon seeds (Magaz) | 2 table spoons |
| Fennel seeds (saunf) | ½ tea spoon |
| Green Cardamom (elaichi) seeds | ½ tea spoon |
| Black peppercorns (kali mirch) | ¾ tea spoon |
| Sugar (Chini) | ½ cup |
| Milk (Doodh) | 1 liter |
| Water (pani) | ¾ cup |
| Dried rose petals (Gulab ki pankhudi) | 1 tea spoon |
| Saffron (Kesar) | few strands |
For Garnishing |
|
| Pistachios, crushed |
Instructions
- Soak and peel almonds and keep aside.
- Soak melon seeds and poppy seeds in water for 2 hours.
- Boil milk, add sugar and let it dissolved, turn off heat and allow it to cool.
- Take almonds in a grinder jar, add the drained melon and poppy seeds and grind it.
- Now add cashew nuts, fennel seeds, pepper corns, rose petal and green cardamom and grind it well.
- If needed add little milk and make a smooth paste. (Traditionally this process is done with motor and pestle.)
- Add the ground paste to the milk-sugar mixture, stir and leave aside for 1 hour.
- After one hour, add saffron strands and chill it for 5 -6 hours.
- Once chilled, pour into serving glasses.
- Top with crushed pistachios and one or two saffron strands and serve chilled.
Tip
- You can also strain the mixture before chilling.
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