Easy Thandai Recipe

1. Soak Almond, Cashew Nut, Pistachios, Melon Seed, Poppy Seed, Fennel Seed Black Peppercorn and De-seeded Green Cardamom in plain water for minimum 2 hours; however, I soaked all the ingredients overnight.
2. Take milk in a deep bottom Vessel and bring it to boil.
3. Add Sugar and cook the milk in medium flame until sugar dissolves completely.
4. Take 2 Tbsp. of milk out in a small bowl and add Saffron to this small portion of warm milk and keep it aside.
5. Switch the flame off and let the remaining milk cool completely.
6. Take Almonds and Pistachios out of the soaked spice and nut mix and remove the skins.
7. Now make a fine Paste of Almond, Cashew Nut, Pistachios, Melon Seed, Poppy Seed, Fennel Seed Black Peppercorn and De-seeded Green Cardamom either in a grinder or using a “Shil-Nora” or “Shilbatta”. You can add 2 Tbsp. Water if required.
8. Add this paste to the Milk and mix properly using a spoon and then cover the vessel with a lid and leave it for around 30 minutes.
9. Now using a strainer strain the milk in a large vessel or Jug.
10. Mix the residue with 1 Cup of Water and strain again into the same large vessel which was used for storing the flavored milk.
11. Add previously prepared Saffron milk and Rosewater to the mixture and let the Milk cool in a refrigerator for around 2-3 hours before serving.
12. At the time of Serving mix the milk with a spoon and pour in glasses and garnish with chopped Pistachios and strings of Saffron.