Thandai

Preparation :5 mins
Cook :12 mins
Total Time :17 mins
Servings :Serves 6

Ingredients :

To Blended Into A Thandai Paste
1/4 cup almonds (badam) , soaked , drained and peeled
2 tbsp fennel seeds (saunf)
10 to 12 peppercorns(kalimirch)
4 tsp poppy seeds (khus-khus)
2 pcs pinches cardamom (elaichi) powder
a few strands saffron (kesar) strands dissolved in 1 tbsp warm milk
1 tbsp rose water

Other Ingredients
5 cups milk
1/2 cup powdered sugar

For The Garnish
a few chopped rose petals

Method :

Bring the milk to boil in a broad non-stick pan and cool completely.Add the ground paste and mix well.Refrigerate for at least for 3 to 4 hours.Strain using a strainer, add the sugar and mix well.
Serve chilled garnished with rose petals.