Thandai

Ingredients For Thandai

– Milk – ½ liter

– Sugar – 3 tbsp

– Pistachios few tsp chopped finely for garnishing

– Saffron a pinch for garnishing

– Water – ½ cup

– Rose Essence few drops

For Masala:

– Badam / Almonds – 20

– Cashewnuts – 15

– Poppy Seeds / Khus Khus / Kasa Kasa – 1 tsp

– Fennel Seeds / Sombu / Saunf – 1 tsp

– Whole Pepper – ½ tsp

– Cardamom Pods – 5

– Saffron a pinch

– Milk – 2 tbsp for soaking saffron

How to Make Thandai

1. Bring milk to a boil, add in sugar and mix well. Chill this till cold.
2. Soak saffron in 2 tblspn of milk and set aside.
3. Take badam, cashews, poppy seeds, fennel seeds, pepper, cardamom in a bowl and pour in ½ cup of hot water over it and soak it for 15 mins.
4. Now take this in a blender and puree smoothly.
5. Pour this mix into the milk and add a tblspn of saffron milk and mix well. Leave this to sit for 15 mins.
6. Now strain this and add in remaining saffron milk and rose essence. Chill this for a hour.
7. Serve with some pista and saffron toppings.