Ingredients
- 4 cups (1 litre) milk
- ¼ cup (50g) sugar
- 2 tablespoons custard powder
- ¼ cup (60ml) milk
- 11-12 almonds
- 10-12 cashews
- 2 tablespoons khus-khus/poppy seeds
- 3-4 tablespoons milk
- 1 tablespoon pistachios, finely chopped
- 1 tablespoon almonds, finely chopped
- ½ teaspoon cardamom powder
- 2 teaspoon sabja/sweet basil seeds
- 1 cup water
- 2 tablespoons gulkand
- 1 teaspoon rose water
- few rose petals
Note– Please read recipe notes in the end.
Main Equipment Used
- Tefal Non-Stick set of 5: https://amzn.to/2Y7mZuX
- Induction cooktop – I use Morphy Richards 1600 Watt Cooktop. You can find it on Amazon here: https://amzn.to/2Jkn4px
Steps In Making
- Heat milk in a pan and then add sugar.
- In a separate bowl add custard powder and cold milk and mix until smooth.
- Now add the custard mixture in the hot milk and while stirring it continuously cook for 2-3 minutes. Do not over cook as the milk will thicken after it cools down.
- In a mixer grinder add soaked almonds, cashews and poppy seeds along with milk and grind until smooth. (The nuts and poppy seeds were soaked for 3-4 hours in water)
- Now add the nut mixture in the milk and let it simmer on medium heat for couple of minutes.
- Lastly add chopped pistachios, almonds and cardamom powder. The custard milk is ready. Let it cool down completely.
- In a separate bowl add basil seeds and water and keep them aside for 10 minutes. The seeds will swell up and increase in size.
- Once the milk has cooled down add gulkand, rose water, fresh rose petals, ice and mix well.
- In a serving glass add a tablespoon of the soaked basil seeds and then add chilled gulkand rose milk. Garnish with chopped pistachios and rose petal. Serve chilled.
- Can be stored in the refrigerator for upto 3 days.
Recipe Notes
- You can replace the nuts with choice of your nuts.
