• 3 tbsp. white poppy seeds dry roasted in a pan
• 15 blanched almonds
• 1 cup water
• 3 cups whole milk
• 1 tbsp Poppy Seeds
• 1/2 tsp. cardamom seeds
• sugar to taste
1. 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.
2. 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.
3. Pour the mixture through a strainer over a pan. Press out as much liquid as possible, then add the remaining milk and the cardomom seeds. Stirring constantly, bring to a boil over moderately high heat. Reduce the heat to low and simmer for 2 minutes. Add the sweetner.
4. Serve hot.