Milk Sharbat.
Almonds - 1/4 cup.
Cashew - 2 tbsp.
Pistachios - 2 tbsp.
Water.
Soak for 30 minutes.
Soaked well.
Peel Skin.
Soaked nuts.
Milk -1/4 cup.
Grind well.
Smooth paste.
Milk- 1.5 litre.
Stir & let it boil.
Dry fruits paste.
Sugar - 1/2 cup.
Stir Continuously.
Cook on medium flame for 5 minutes.
Custard powder- 2 tsp.
Milk- 1/4 cup.
Mix well.
Custard milk.
Add Custard Milk.
Stir Continuously.
Mix well and cook for 5 minutes.
Milk thickens.
Creamy Texture.
Turn off the flame.
Transfer Half milk in a bowl.
Cool Down Completely.
Add Saffron milk to the remaining milk.
Mix Well.
Cool Down Completely.
Refrigerate until chilled.
Basil Seeds - 2 tsp.
Water- 1/2 cup.
Soak for 10 minutes.
Chilled Completely.
Whisk.
Chilled Completely(milk without saffron).
Whisk.
Soaked Basil seeds.
RoohAfza - 2 tbsp.
Mix Well.
Ice Cubes.
Rose Syrup.