|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|
- 1. Soak and peel almonds and keep aside.
- 2. Soak melon seeds and poppy seeds in water for 2 hours.
- 3. Boil milk, add sugar and let it dissolved, turn off heat and allow it to cool.
- 4. Take almonds in a grinder jar, add the drained melon and poppy seeds and grind it.
- 5. Now add cashew nuts, fennel seeds, pepper corns, rose petal and green cardamom and grind it well.
- 6. If needed add little milk and make a smooth paste. (Traditionally this process is done with motor and pestle.)
- 7. Add the ground paste to the milk-sugar mixture, stir and leave aside for 1 hour.
- 8. After one hour, add saffron strands and chill it for 5 -6 hours.
- 9. Once chilled, pour into serving glasses.
- 10. Top with crushed pistachios and one or two saffron strands and serve chilled.
- You can also strain the mixture before chilling.