Ingredients

3 tbsp. white poppy seeds dry roasted in a pan
15 blanched almonds
1 cup water
3 cups whole milk
1 tablespoon Poppy Seeds
1/2 tsp. cardamom seeds
sugar to taste

Method
Dry roast poppy seeds in a heavy frying pan over low heat. stiring the pan often so as not to burn it, for about 5 minutes.

Combine the poppy seeds, almonds and water in a blender or food processor fitted with the metal blade and process for 2-3 minutes or until the nuts are reduced to a fine puree.

Add 2 cups milk and further blend on low speed for about 15 seconds.

Pour the mixture through a strainer over a pan. Press out as much liquid as possible, then add the remaining milk and the cardomom seeds. Stirring constantly, bring to a boil over moderately high heat.

Indians will pour the milk back and forth from one pan to another to make the milk frothy much like a low tech cappuccino machine. The frothy milk is then served.