Thandai

Cooking Time: 15-20 minutes
Servings: 2
Preparation Time: 10-15 minutes
Category: Veg

Ingredients

• Full cream milk 1 1/2 litres
• Sugar 1 1/2 cups
• Almonds,blanched and peeled 25-30
• Cashewnuts,soaked 20
• Pistachios,blanched and peeled 4 tablespoons
• Melon seeds (magaz),soaked 3 tablespoons
• Poppy seeds (khuskhus/posto),soaked 3 tablespoons
• Green cardamoms 4-5
• Black cardamom 1
• Cinnamon 1 inch piece
• Black peppercorns 8-10
• Dried rose petals 20-25
• Saffron (kesar) a few strands

Method

1. Heat milk in a deep non stick pan. Put almonds, cashewnuts, pistachios, melon seeds, poppy seeds in a mixer jar.
2. Add 1 cup water and grind to a smooth paste.
3. Add sugar to the milk and stir till it dissolves.
4. Add the ground nuts and mix well.Grind green cardamoms, black cardamom, cinnamon, black peppercorns and rose petals to a powder.
5. Add saffron to the milk and mix.
6. Add the ground spices and whisk well so that there are no lumps.
7. Cool the thandai to room temperature and chill.
8. Serve chilled