By Chef Thayanithi Tamilarasu, Sr. Sous Chef, Signature Club Resort, Brigade Group
- Nuts – (Almonds 10 nos; Pista 8 nos; Cashew 8 nos)
- Melon Seeds – ¼ tbsp
- Fennel Seeds – ¼ tbsp
- Sabja Seeds – 1 tbsp (soaked)
- Green Cardamom – 6 nos
- Cinnamon – ½ inch
- Black Pepper – 2 corns
- Saffron Strands – 1 pinch (optional)
- Rose Syrup – 3 tbsp
- Rose Water – 1 tsp
- Milk – 500 ml
- Rose Petals – 2 nos
- Sugar – 3 tbsp
- Salt – 1 pinch (optional)
Method:
Bring milk to a boil and add sugar.
Bring 2 cups of water to a boil, toss in the nuts and blanch for a minute. Drain and rinse with cold water to quickly cool them down. Add to a blender along with melon seeds, fennel seeds, black pepper, cardamom, cinnamon, salt and saffron (optional). Make a coarse paste and then blend in the milk till smooth. Add rose syrup and rose water. Allow to cool, refrigerate for a minimum of 4 hours or overnight. Mix Well, strain and add sabja seeds (Soak sabja seeds in a glass of water for 20 minutes. Strain excess water if any). Serve chilled garnished with rose petals.
