1. Soak almonds, pista and poppy seeds in a bowl with 1/2 a cup of water for 2 hours.
2. Soak black peppers, fennel seeds and cardamom in seperate bowl. for 2-3 hours
3. Boil the milk,add sugar and saffron and let it cool down completly then chill it.
4. Grind black peppers, fennel and cardamom in the mixer (make a fine paste) using 1 cup of water.
5. Then add 1 cup of milk and strain through a muslin cloth or with a fine strainer through away the residue and keep the stained juice.
6. Now grind the almond, pista, poppy seeds and gul kand in the mixer using 1 cup of milk and keep aside.
7. Take chilled milk in a big bowl, add both the juices (almond paste and pepper, fennel juice) and cream.
8. Mix well, add ice cubes and serve chilled.

Note: If you want to reduce the amount of nuts then substitute them with melon seeds and add a few nuts only.

Recipe courtesy: Maayeka