Add 500ml of milk to a saucepan and boil.

When the milk boils, turn off the stove and let it cool.

Refrigerate for 2-3 hours.

Finely grind the almond resin. Pour a little water and soak for 2 hours.

Take 2 tsp sabja seeds in a small bowl.

Add ¼ cup of water and soak for 15 minutes.

Add 1 tsp of soaked almond gum to a glass.

Add 2 - 3 tsp of soaked sabja seeds.

Chop almonds and cashews into small pieces. Add the required nuts.

Add 1 tsp of tutti frutti with it.

Then add 3 tbsp of nannari syrup.

Add 1 cup of chilled milk.

Mix well. Add a few ice cubes if desired.

Finally, sprinkle with little crushed almonds and tutti frutti.

Delicious milk sarbath is ready to serve.