Boil 250 ml water with 1 tsp fennel seeds (saunf) and 2 cardamom pods for 6 minutes.
Add 6 saffron strands and 4 slivered almonds and steep 4 minutes.
Pour into a kulhad and stir in 2 tsp jaggery.
Finish with 1 tsp rose water.
A festive sip for chilly Kashmir-style mornings, with dry fruits.
Enjoy your drink!Curated & designed by Sudeep Sachdeva
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