Thandai ....

Thandai .

• Whole Fat Milk – 1/2 litre
• Almonds- 12 
• Poppy Seeds /Khus Khus – 2 tbsp
• Fennel Seeds / Saunf –1/2 tsp.
• Peppercorns – 3
• Cardamom pods - 2
• Sugar – 6 tsp or according to the sweetness .
• Fresh Rose petals- a few
• Saffron Strands - A few

• Garnishing 

• Almonds chopped - 3 tsp
• Saffron strands -A few
• Fresh rose petals chopped -little

• Method
• Soak poppy seeds in little water for sometime . 
• Add almonds in hot water for about 20 mts N then remove the skin n keep aside .
• In little lukewarm water add the saffron strands n keep aside .
• 
  

Boil the milk ,then add sugar. Stir it well till the sugar dissolves completely and remove from flame . Allow to cool .. 

Make a paste of soaked , peeled almonds, soaked poppy seeds n rose petals . 

Grind the fennel seeds, pepper corns and cardamom pods into fine powder.

To the boiled cooled milk add the ground paste , ground powder , saffron milk n mix well ..

Refrigerate it for 2-3 hours ,This will aid in mixing all the flavours well in the milk . 

Strain the mixture through a fine sieve and discard the residue .

Do the garnishing n serve chilled !