Wash bones and meat properly.
Take bones and meat (chicken, mutton, trotter or siri),salt, green chili paste, ginger garlic paste and 4 pepper corns and onions with 1 and 1/2 liter water in a pot.
Cook for 2-4 hours covered on medium low flame until meat is cooked. (trotter will take 4-5 hour, mutton 2 hour, chicken 1 hour). You can also pressure cook, although slow cooking tastes best.
When your broth is ready, in a separate skillet fry 8 peppers, cumin, cloves and cinnamon on medium low heat.
Add flour and stir constantly.
Pour the warm broth in the flour, few tablespoons at a time and stirring constantly, so no lumps are formed.
Now, add the remaining broth too and more water, if required.
Bring it to boil and add milk.
Adjust salt and mix in mint leaves.
Let the soup simmer on very low heat for 15 minutes. Khurdi is ready