Ilaichi Doodh By Chef Fauzia

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3 tbsp. of White Poppy Seeds (dry roasted in a pan)

15 Blanched Almonds (Baadaam)

1 cup of Water

3 cups of Whole Milk

1 tbsp. of Poppy Seeds

Sugar (to taste)


Dry roast the poppy seeds in a heavy frying pan over low heat, stirring occasionally, to prevent from burning, for approximately 5 minutes.

Combine the following ingredients: poppy seeds, almonds and water in a blender or food processor fitted with the metal blade. Process for about 2-3 minutes or until the nuts are reduced to a fine puree.

Then add 2 cups of milk and blend on low speed for about 15 seconds.

Now pour the mixture through a strainer over a pan. And press out as much liquid as possible, then add the remaining milk and the cardomom seeds. Stirring constantly, bring it to a boil over moderately high heat. Reduce the heat to low and simmer for about 2 minutes.

Now add the sweetener and mix well.

Tip: 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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Ilaichi Doodh By Chef Fauzia

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