Wednesday, 7 May 2014

Preparation time: 10 minutes
Cooking time : nil
Serves: 6

1 ltr full fat milk
1/2 cup sugar
a few saffron (kesar) strands
1/4 cup almonds (badam)
2 tbsp poppy seeds (khus-khus)
2 tbsp fennel seeds powder (saunf powder)
1/2 tsp cardamom (elaichi) powder
20 preferably white peppercorns or you can use black peppercorns

  1. Take boiled milk and allow it to cool completely. Keep aside.
  2. Soak the almonds and poppy seeds separately at least for 2 hours.
  3. Peel the almonds and drain out the water in which poppy seeds are soaked ,put soaked poppy seeds and peeled almonds in a mixer.
  4. Grind all the ingredients except sugar,saffron and milk in a grinder.You can add some milk if required.
  5. Mix the ground paste in the milk and strain the mixture through a sieve, add the sugar and saffron and mix well.
  6. Refrigerate the mixture for 3 to 4 hours.
  7. Add ice cubes as desired and serve chilled.

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