Thandai

Ingredients:

Thandai masala:

Almonds-35
Green cardamom pods-20
Whole peppercorn-20
Fennel seeds-4 tsp
Pumpkin seeds-2 tbsp
Poppy seeds-4 tsp

Thandai:

Milk-4 cups
Sugar-1/2 cup
Saffron-8 strands

Method:

1. Soak almonds overnight or in hot water for 20 min. Peel off the skin and keep them aside.
2. Make thandai masala by blending all the ingredients listed under thandai masala. You can add some milk to make into coarse paste.
3. Boil milk in a thick bottomed pan on a medium flame by stirring frequently. Keep few tablespoons of milk aside and add crushed saffron strands.
4. Once milk comes to a boil, add thandai masala and mix well with a whisk.
5. Add sugar and mix until it is dissolved. Turn off the heat.
6. Add saffron milk and allow it to rest for 1 hr for the milk to absorb all flavors.
7. Sieve the mixture in a double layered cheesecloth and refrigerate for 6 hr or overnight.
8. Serve chilled with more nuts if u like and enjoy!