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1
Toast poppy seeds, fennel seeds, cardamom, cloves, and mace in dry pan over medium heat 2 minutes until fragrant; cool slightly.
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2
Grind toasted spices, almonds, and cashews to fine paste using spice grinder or mortar and pestle (work in batches if necessary).
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3
Combine spice paste with jaggery in large vessel; whisk in milk and heavy cream until fully incorporated.
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4
Strain through fine sieve into serving pitcher, pressing solids to extract maximum flavour; discard solids.
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5
Chill mixture 15 minutes; divide among four glasses filled with ice cubes.
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6
Garnish with dried rose petals if desired and serve immediately.
