Indian Danish Associaion - true integration of Indians in Denmark
Food Receipes & Blogs
|Posted by Usha Vig on July 12, 2012 at 3:40 PM|
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.