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.
