Warm 250 ml milk with 1 tsp crushed fennel seeds (saunf) and 4 saffron strands for 5 minutes.
Strain into a mug.
Stir in 2 tsp gulkand.
Top with 4 crushed pistachios.
Serve after Diwali dinner to settle the stomach and mood.
Enjoy your drink!Curated & designed by Sudeep Sachdeva
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