- Milk – 1 litre
- Almonds – 20
- Cashewnuts – 15
- Pistachios – 20
- Poppy seeds (khuskhus/posto) – 3 tbsp
- Saffron (kesar) – a few strands
- Sugar – 1 Cup
- Green cardamoms – 8
- Cinnamon – 1 inch stick
- Black pepper – 8
Soak almonds, cashewnuts, pistachios and poppy seed in water for 15 minutes. Take it out of water and make a fine paste using a little milk if required.
Grind green cardamoms, cinnamon and black pepper to a fine powder.
Bring milk to a boil in a pan with a few strands of saffron.
When the milk begins to boil add sugar and simmer till the sugar melts. Add the nut paste to the milk and mix well.
Simmer for 5 minutes. You may need to stir the milk continuously to avoid sticking to the base. Add the powdered masala to the milk and mix well.
Refrigerate for 3-4 hours. Serve chilled.