- 2 tablespoons cumin seeds
- 2 cups ice cubes
- 1 cup nonfat milk
- 3 cups nonfat plain yogurt
- 1/2 teaspoon salt, or to taste
- Toast the cumin seeds in a small skillet over medium heat until they appear to be black and charred, about 8 minutes. Allow to cool to room temp; grind into a fine powder.
- Blend the ice, milk, yogurt, salt, and ground cumin together in a blender on high speed until smooth.