tikkazndcurriez

Ingredients

—Almonds(Badam) : 1/2 cup (soaked at night )

—Milk : Boiled and cooled : 3 cups.

—Grated coconut: (Or coconut milk- optional) : 1/2 cup.

—Poppy seeds (khaskhas) : 2 tablespoons

—Muskmelon seeds : 1 tablespoon

—Fennel seeds (Saunf) : 1 u0026 1/2 tablespoons

—Black pepper corns : 8 to 10 crushed into powder : 1 teaspoon.

—Cardamom : 7 to 8 crushed.

—Sugar : 1 bowl : ( Adjust the sweetness according to your preference (Can use sugar syrup) )

—Water : 1 cup.

—Kewra water essence : 1/2 teaspoon ( Optional- the smell and taste might not be preferred by all )

—Saffron strands : 8 to 10 for garnishing.

Instructions

Soak the almonds overnight, drain the water, peel and make paste, keep it aside.
In separate- separate bowls soak fennel seeds, poppy seeds, muskmelon seeds and cardamom. ( can soak overnight or 2 to 3 hours before for better results)
Now,grind them in a fine paste, add pepper powder too.( can use mortar-pestle too )
This is the most important step, now take a bowl,cover it with muslin cloth and seive the above mix- add water to get a fine paste.
In another bowl,repeat the same process with the almonds make paste and seive.
In a blender mix the rose petals and sugar and grind it well.
At the end bring all of the above mix in a bowl, whisk it well,add cornflour to it if you find the mix thin and want it thick. ( Can add water or milk if you need to make the mix thin.)
Seive the entire mix one last time and keep it to cool.Serve chilled and garnish with saffron.