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 |
Method
- 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.
Tip
- You can also strain the mixture before chilling.
An interesting discussion is worth comment. I think that you should write more on this topic, it might not be a taboo subject but generally people are not enough to speak on such topics. To the next. Cheers