Thandai

Ingredients 

• 1 1/2 litres full cream milk
• 25 almonds, blanched and peeled
• 20 cashewnuts, soaked
• 30 pistachios, blanched and peeled
• 3 tablespoons melon seeds (magaz), soaked
• 3 tablespoons poppy seeds (khuskhus/posto), soaked
• A few strands of saffron (kesar)
• 1 1/2 cups sugar
• 8-10 green cardamoms
• 20-25 rose petals
• 1 inch cinnamon stick
• 8-10 black peppercorns

Method

1. Grind together almonds, cashewnuts, pistachios, melon seeds and poppy seeds with a little milk to a fine paste. Bring milk to a boil in a pan. Add saffron and mix.
2. When the milk begins to boil add sugar and simmer till the sugar melts. Grind green cardamoms, dried rose petals, cinnamon and black peppercorns to a fine powder.
3. Add the paste to the milk and mix well. Simmer for three to four minutes. Add the powdered masala to the milk and mix well. Chill the milk and serve.

Nutrition Info