Recipe can be found at @ Zesty South Indian Kitchen
What you need
Milk: 1 ¼ cup
Sugar: 2 tablespoon
Rose water: 1/4 teaspoon
Saffron: 5 sprigs
Pistachio: ½ tablespoon
To ground
Almond meal/Almond flour: 1 ½ tablespoon
Poppy seeds: 1 teaspoon
Fennel seeds: 1 teaspoon
Pepper corns; 5no
Cloves: 3 no
Cashews: 5no
Cardamom: 1 no
How I made
In a small bowl heat milk and sugar and bring to boil and set aside to cool completely.
In a coffee grinder grind, almond meal, cashew nuts, fennel seeds, poppy seeds, cardamom, cloves and pepper corns into fine paste. Add this ground paste into the cooled boiled sweet milk along with rose water and mix well to incorporate everything. Refrigerate spiced milk for 4-6 hours of to get flavors infused well.
When you are ready to serve strain the milk and remove the solids. Serve cool spiced milk garnish with saffron and slivered pistachios.
Enjoy !!