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Muharram ka Sharbat (with Elaichi Doodh Recipe)

Recipe Ingredients
Blanched almonds 15
Cardamom seeds 1/2tbsp
Poppy Seeds 1tbsp
Sugar to taste
Water cup
White poppy seeds dry roasted in a pan 3tbsp
Whole milk 3cup
Recipe Method
Dry roast poppy seeds in a heavy frying pan over low heat. stiring the pan often so as not to burn it, for about 5 minutes. Combine the poppy seeds, almonds and water in a blender or food processor fitted with the metal blade and process for 2-3 minutes or until the nuts are reduced to a fine puree. Add 2 cups milk and further blend on low speed for about 15 seconds.
Pour the mixture through a strainer over a pan. Press out as much liquid as possible, then add the remaining milk and the cardamom seeds. Stirring constantly, bring to a boil over moderately high heat. Reduce the heat to low and simmer for 2 minutes. Add the sweetener.
Indians will pour the milk back and forth from one pan to another to make the milk frothy much like a low tech cappuccino machine. The frothy milk is then served.
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