21/2 cup Water 2 tblsp Fennel Seed (Saunf) 1/2 tsp Cardamom Seed (Elaichi) 4 whole Cloves (Lavang) 2/3rd cup Raisins (Kishmish) 1/2 cup blanched and chopped Almond (Badam) 1/4th cup chopped Pistachio (Pista) 1/4th cup Melon seeds, Sunflower seeds or Pine Nuts 1 ltr Milk (Doodh) 1/4th tsp dry-roasted and powdered Saffron (Kesar) threads
-Bring the water to boil in a small saucepan. -Add the fennel seeds, cardamom and cloves, cover, and remove from the heat. -Set aside for ten minutes. -Place the raisins, almonds, pistachios and melon seeds, sunflower seeds, or pine nuts in a bowl and add fennel tea. -Cover and set aside for at least 1 hour. -Transfer it to a blender, cover, and blend until the nuts & spices are reduced to a smooth texture. -Pour into a strainer and set over a bowl. -When some of liquid had drained through the sieve, gather the corners and squeeze tightly to extract the maximum liquid. -Heat 2 tblsp of milk and add saffron. -Combine the nut milk, saffron milk and remaining milk in a large jug and chill well. -Serve over a crushed ice.