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-Saunf (Fennel seeds) 1 & ½ tbs

-Sabut kali mirch (Black peppercorns) 1 tsp

-Hari elaichi (Green cardamom) 20-25

-Kharbozay ka beej (Melon seeds) 3 tbs

-Sunflower seeds 2 tbs

-Garma ka beej (Cantaloupe seeds) 3 tbs

-Rose petal dried 1/4 Cup

-Badam (Almonds) ½ Cup

-Kashkhash (Poppy seeds) 3 tbs

-Pani (Water)

-Pani (Water) 1 Cup or as required

-Pani (Water) 1-2 tbs or as required

-Pani (Water) 1 & ½ litre or as required

-Pani (Water) if required

-Cheeni (Sugar) 700 gms

-Thadal 1/4 Cup or to taste

-Pani (Water) 1 Cup

-Ice cubes



-In bowl,place strainer,add fennel seeds,black peppercorns,green cardamom,melon seeds,sunflower seeds,cantaloupe seeds,rose petal dried,almonds and poppy seeds.

-Gradually add water and wash thoroughly.
-In bowl,add washed nuts mixture,water and soak for 3-4 hours.

-In grinder,add soaked nuts mixture,water and grind to make a paste & take out in a bowl.

-In wok,add water,grinded paste,mix well and bring it to boil,cook on medium low flame for 6-8 minutes and keep mixing in between.

-Let it cool down.

-On bowl,place strainer,muslin cloth and strain the whole mixture properly.

-If required,add water and strain again.

-In wok,add strained mixture,sugar,mix well and bring it to boil.

-Cook on medium low flame for 10-12 minutes or until thickens & color changes.

-Let it cool down.

-Can be stored in refrigerator for 1 week (yields approx. 1.5 litres).

-Shake well before use.

-In serving glass,add thadal,water and mix well.

-Add ice cubes & serve!

Recipe By: Kanwal Mohsin

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