Ingredients

Milk 500ml.

Almonds 25grams (2tablespoons)

Kesar a pinch

Black pepper 1 teaspoon

Rose petals 1 tsp

Saunf 1 tsp

Honey 1/4 cup

Poppy seeds 2tsp

Boil the milk and reduce. Soak almonds. Puree the shelled almonds, pepper, poppy seeds and saunf.

Add the puree to the milk and cool.

Now add the kesar and honey.

Mix and chill.

Add rooh kewdra and garnish with almond flakes, rose petals and serve chilled.