Thandai

Ingredients:

Milk - 1 1/2 Liter

Sugar - 1/4 to 1/2 Cup

Funnel seeds - 1 Tsp

Black pepper - 1 Tsp

Cashew Nuts - 5

Melon seeds - 2 Tsp

Pistachios - 5

Poppy seeds - 1 Tsp

Almonds - 3 Tbsp

Kesar(saffron) - 12 Strands

Rose Essence - 1 Tsp

Cardamom Powder - 1/2 Tsp

Method:

1) Soak almonds and pistachios in water for 1 hr. In another bowl soak cashew nuts, melon seeds, poppy seeds, funnel seeds and black pepper for 1 hr. You can soak in water or milk.

2) In another small bowl take 1/4 cup of milk and soak saffron in it.

3) Boil Milk for 15 min. Add sugar and let it boil for another 15 min. Adjust the sugar per your taste.

4) Meanwhile blanch the soaked almonds and pistachios.

5) Grind almonds, pistachios, cashew nuts, funnel seeds, melon seeds, poppy seeds and black pepper to fine paste. Add little milk if required.

6) Now sieve this ground mixture and add to milk.

7) Add cardamom powder, rose essence and saffron milk and mix well.

8) Refrigerate the thandai for 4-6 hrs or overnight and serve.