Source: Sanjeev Kapoor
Ingredients Full cream milk- 750 Premium Almonds blanched and peeled- 12-14 Cashew nuts- 10 Pistachios blanched and peeled- 15 Melon seeds- 1-1/2 tablespoons Poppy seeds- 1-1/2 tablespoons Kashmiri Saffron- a few strands (5 for a cup) Sugar- 1/2 -3/4 cup Green cardamoms- 4-5 Rose petals- 10-15 Cinnamon- 1? stick Black peppercorns- 4-5
Method Soak the cashews, poppy seeds and melon seeds in a bit of water. Keep aside for at least 15 minutes. Grind green cardamoms, dried rose petals, cinnamon and black peppercorns to a fine powder. Keep aside. Grind the soaked cashew mixture along with almonds and pistachio with a little milk to a smooth, fine paste. Bring the milk to a boil in a pan. Add the saffron and sugar and mix till sugar dissolves. Add the almond paste and mix well. Allow to simmer for 3-4 minutes. Add the powdered masala to the milk and mix well. Switch off heat and allow to cool. Chill the milk before serving.