Ingredients:
- Full cream milk – 1 1/2 litres
- Almonds,blanched and peeled – 25
- Cashewnuts,soaked – 20
- Pistachios,blanched and peeled – 30
- Melon seeds (magaz),soaked – 3 tablespoons
- Poppy seeds (khuskhus/posto),soaked – 3 tablespoons
- Saffron (kesar) – a few strands
- Sugar – 1 1/2 cups
- Green cardamoms – 8-10
- Rose petals – 20-25(dried)
- Cinnamon – 1 inch stick
- Black peppercorns – 8-10
Procedure:
Grind together almonds, cashewnuts, pistachios, melon seeds and poppy seeds with a little milk to a fine paste.
Bring milk to a boil in a pan. Add saffron and mix. When the milk begins to boil add sugar and simmer till the sugar melts.
Add the paste to the milk and mix well.
Grind green cardamoms, dried rose petals, cinnamon and black peppercorns to a fine powder.
Simmer for three to four minutes. Add the powdered masala to the milk and mix well.
Chill the milk and serve garnished with fresh rose petals.
A dash of ‘bhang’ for the zing is optional!!
