Thandai

🔸️20-30 almonds

🔸️20 whole black pepper

🔸️4 tsp fennel seeds

🔸️4 tsp poppy seeds

🔸️2 tsp watermelon seeds

🔸️10 green cardamom

🔸️1ltr milk

🔸️Sugar

🔸️2tbsp rose water

🔸️Saffron

🔸️dried rose petals to garnish

Method

For Thandai Paste-

🔸️Soak almonds overnight and then peel off the skin.

🔸️Transfer the almond to a blender along with peppercorns, fennel seeds, poppy seeds, watermelon seeds and cardamom.

Grind to a smooth paste, add milk if needed for consistency and keep aside.

For Thandai-

🔸️Boil milk on medium heat.

🔸️While the milk is getting heated up, remove 2 to 3 tablespoons of the hot milk from the pan and transfer to a small bowl. Add saffron strand and mix.

🔸️Once milk comes to a boil, lower the heat and add the thandai paste to it and mix it all together.

Then add the sugar and turn off the stove.

🔸️Add the saffron-milk to the pan and stir. Let it set for 20-30 minutes.

🔸️Add rose water and stir. Let it sit for another hour and strain it.

🔸️Let it cool overnight.

🔸️While serving, garnish with almond, rose petals and saffron strands for the holi colours!