Ingredients:

• 1.5 liter – fresh Milk (full cream)
• 30 – Almonds
• 20 – Pista
• 2 tbsp – Fennel seeds
• 2 tbsp – whole black pepper
• 2 tbsp – green Cardamom whole
• 2 tsp – Poppy Seeds (optional)
• 2 tbsp – gulkand (rose petal preserve) (optional)
• A few strands – Saffron (soaked in milk)
• 1 cup – Sugar (or according to taste)
• 1 tin – Milk Cream (optional)

Method:

1. Soak almonds, pista and poppy seeds in a bowl with 1/2 a cup of water for 2 hours.
2. Soak black peppers, fennel seeds and cardamom in separate bowl for 2-3 hours.
3. Boil the milk, add sugar and saffron and let it cool down completely, then chill it.
4. Grind black peppers, fennel and cardamom in the mixer (make a fine paste) using 1 cup of water.
5. Then add 1 cup of milk and strain through a muslin cloth or with a fine strainer through away the residue and keep the stained juice.
6. Now grind the almond, pista, poppy seeds and gul kand in the mixer using 1 cup of milk and keep aside.
7. Take chilled milk in a big bowl, add everything (almond paste and pepper, fennel juice) and cream.
8. Mix well, add ice cubes and serve chilled.
9. Recipe courtesy: Maayeka