Thandai

Ingredients

• Khus  khus (poppy seeds) 1/4 cup (20 g)
• Dried  and peeled magaz (melon seeds) 1/2 cup (40g )
• Blanched almonds   1/4 cup (25 g)
• Saunf  (fennel seeds) 2 tbsp
• Dried  red rose petals 2 tbsp
• Sabut  kali mirch (pepper corns) 1 1/2 tsp
• Water 1 cup (240 g)
• Milk 1/2 cup ( 120 g)
• Sugar 1/2 cup (120 g)
• Few rose petals for garnishing

Preparation

• Soak the khus khus, magaz, saunf, rose petals and the kali mirch in the water for 2-3 hours.

• Process the almonds, milk and the sugar together in a blender till they get finely blended together.

• Blend or grind the soaked mixture very fine and strain through a cloth, adding water if need be.

• Mix the milk and the strained mixture together and serve, poured over crushed ice and garnished with the rose petals.