Ingredients:


1 L full fat milk (I used 3% fat)

3/4 cup sugar

1 tsp rose water

A few strands of saffron

some slivered pistachios and a few saffron strands for garnishing


Grind into a fine powder:

1/4 cup almonds

2 tbsp white poppy seeds (khus khus)

2 tbsp melon seeds (magaz)

2 tbsp fennel seeds (saunf)

15 black peppercorns

seeds from 6 or 7 cardamom pods


Method:


Add the sugar to the milk, stir to dissolve the sugar completely and bring to a boil. Take the sweet milk off the heat and add the saffron strands. Allow the milk to cool to room temperature.

Add the powdered almond-spice mixture to the milk and stir well. Refrigerate this for about 4 to 6 hours. This allows the flavours to infuse into the milk. Strain the mixture through a fine sieve and discard the solids. Add the rose water and mix well. Chill until ready to serve.
Serve chilled after garnishing with slivered pistachios and a few strands of saffron. This recipe serves 6.