Soak 1 tsp sabja seeds in 3 tbsp water for 10 minutes.
Steep 0.25 tsp saffron and the seeds of 1 cardamom pod in 150 ml warm milk, then chill.
Add the sabja seeds to a tall glass and pour in the saffron milk.
Top with 1 scoop of ice cream and 5 slivered almonds.
Finish a festive Mughlai dinner with this in tall glasses.
Enjoy your drink!Curated & designed by Sudeep Sachdeva
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