Soak 1 tsp sabja seeds in 3 tbsp water for 10 minutes.
Blend 2 torn paan leaves with 150 ml chilled milk, 1 tsp gulkand and 0.5 tsp fennel seeds.
Add the sabja seeds to a tall glass and pour in the green milk.
Top with 1 scoop of ice cream.
A mouth-freshening dessert for a post-biryani wedding table.
Enjoy your drink!Curated & designed by Sudeep Sachdeva
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