In a small skillet, dry roast the seeds, cinnamon, and spices. When they turn fragrant, set them aside to cool.
Crack the cardamom pods and remove the seeds. Place the almonds, spices, seeds, sugar, rosewater and cinnamon in a small bowl with a bit of water to just cover them. Let everything sit for 2 hours.
When 2 hours are passed, pour this mixture into a blender and grind it into a thick paste.
Pour the paste into 3 cups of milk. Mix everything together. Pour the milk paste mixture through cheesecloth or a fine mesh seive into a pitcher or bowl.
Chill it, and then serve it up in glasses with a bit of crushed pistachio nuts on top.
- 3.0c Milk
- 5.0Tbsp Sugar
- 1/2tsp Fennel seeds
- 1/2tsp Black peppercorns
- 1/2tsp Corander seeds
- 2.0Tbsp Rose water
- 1.0tsp Sunflower seeds
- 10.0 Green cardamom pods
- 5/8c Slivered peeled raw almonds
- A 1 inch long cinnamon stick