2 ripe chikoos
1/4 cup cashews (soaked for 15–20 mins)
1 cup chilled milk
1–2 tsp honey or jaggery syrup
A pinch of cardamom powder
Ice cubes (as needed)
Soak cashews in warm water to soften it. It helps blending to a creamy and homogenous consistency.
In a blender, add chopped chikoos and soaked cashews. Pulse until smooth.
Pour in chilled milk, honey, and cardamom powder. Blend until milk is frothy and creamy.
Adjust consistency with ice cubes and milk. Pour in tall glasses and serve chilled.