Thandai

Ingredients:

  • 4 cups cold milk
  • 4-5 tsp sugar (or as required)
  • 1 tsp cardamom powder
  • ½ tsp saffron (soaked in a little water)
  • 8-10 almonds (soaked and peeled)
  • 8-10 cashew nuts
  • 1 tbsp poppy seeds
  • 1 tbsp melon seeds
  • 2 tbsp saunf (fennel)
  • 1½ tsp pepper-corns
  • 4-5 rose petals

Method:

  1. In a bowl, soak almonds, cashew nuts, poppy seeds and melon seeds in required amount of water. In another bowl, soak saunf and pepper-corns separately. Soak these for about 1-2 hours.
  2. In a pan, heat ½ cup milk with sugar, cardamom powder and saffron and mix well.
  3. Blend all the soaked ingredients in a mixer with some milk, till it makes a smooth paste.
  4. Add the paste as well as the heated milk mixture in the remaining milk.
  5. Again blend it together in a mixer.
  6. Refrigerate it for some hours and serve chilled. Garnish with saffron and cardamom powder.