Firstly, in a heavy bottom pan dry roast 1 cup saunf (fennel seed) and 20-22 cardamom for 3-4 minutes.

Cool down saunf and cardamom mixture.

Then take it into a mixture jar and also add ½ tsp black pepper, 2 tsp poppy seeds and 4 cups of sugar.

Grind it into fine powder.

Sieve the powder and instant saunf sharbat premix is ready.

Store instant saunf sharbat premix in air tight container.

Then add 2 tbsp instant saunf sharbat premix into a glass and add a glass of water or milk to it. Mix well and served saunf sharbat with ice cubes.