21/2 cup Water 
 2 tblsp Fennel Seed (Saunf) 
 1/2 tsp Cardamom Seed (Elaichi) 
 4 whole Cloves (Lavang) 
 2/3rd cup Raisins (Kishmish) 
 1/2 cup blanched and chopped Almond (Badam) 
 1/4th cup chopped Pistachio (Pista) 
 1/4th cup Melon seeds, Sunflower seeds or Pine Nuts 
 1 ltr Milk (Doodh) 
 1/4th tsp dry-roasted and powdered Saffron (Kesar) threads

-Bring the water to boil in a small saucepan. 
-Add the fennel seeds, cardamom and cloves, cover, and remove
from the heat. 
-Set aside for ten minutes. 
-Place the raisins, almonds, pistachios and melon seeds,
sunflower seeds, or pine nuts in a bowl and add fennel tea. 
-Cover and set aside for at least 1 hour. 
-Transfer it to a blender, cover, and blend until the nuts &
spices are reduced to a smooth texture. 
-Pour into a strainer and set over a bowl. 
-When some of liquid had drained through the sieve, gather the
corners and squeeze tightly to extract the maximum liquid. 
-Heat 2 tblsp of milk and add saffron. 
-Combine the nut milk, saffron milk and remaining milk in a large
jug and chill well. 
-Serve over a crushed ice.