Crush 1 tsp fennel seeds with the back of a spoon.
Blend 180 ml curd, 50 ml milk, 2 tsp jaggery and the crushed fennel seeds until smooth.
Add 0.25 tsp black pepper and pulse once.
Pour over ice in a steel tumbler.
Good after a heavy lunch, with a plate of crisp khakhra alongside.
Enjoy your drink!Curated & designed by Sudeep Sachdeva
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