Thandai - SK Khazana

Ingredients list for Thandai - SK Khazana

• 6 1/4 cups tablespoon Milk
• 20-24 Almonds soaked and peeled
• 8-10 Black peppercorns soaked
• 2 teaspoons Poppy seeds (khus khus) soaked
• 1 1/2 tablespoons Fennel seeds (saunf) soaked
• 2 tablespoons Melon seeds (magaz) soaked
• 4-5 Green cardamom seeds
• 1/2 cup Sugar
• 1 large pi Saffron strands
• 3/4 teaspoon Green cardamom powder
• for garnish Pistachios sliced

Method

1. Heat 5-6 cups milk in a deep non-stick pan, taking care that it does not boil.
2. Blend together almonds, peppercorns, poppy seeds, fennel seeds, melon seeds and cardamom seeds. Add sugar and 1 tbsp milk and blend to a fine paste.
3. Add saffron to the milk and stir well.
4. Add the prepared paste, mix well and simmer for 3-4 minutes. Rinse the blender jar with ¼ cup milk and add it to the pan.
5. Add cardamom powder, mix well and strain into a bowl pressing the solids to extract all the flavour.
6. Pour into serving glasses and chill in the refrigerator. Garnish with pistachios and serve chilled.