Thandai

Ingredients

 * 1 liter full fat milk
 * ½ cup powdered sugar, white only
 * 10 to 12 peppercorns
 * saffron strands
 * ¾ cup almonds
 * 2 tablespoons poppy seeds (khus khus)
 * 2 tablespoons fennel seeds (saunf)
 * ½ teaspoon cardamom powder
 * 20 white peppercorns

Directions

 * 1) Boil the milk. Add in sugar, peppercorns, poppy seeds, fennel seeds and saffron, and mix well.
 * 2) Stir the mixture. Keep stirring till the mixture blends thoroughly and it acquires a thicker consistency. Turn off the gas, allow it to cool completely.
 * 3) Refrigerate the mixture for 3 to 4 hours.
 * 4) Strain the mixture through a sieve. Add ice to the glass, garnish with the almonds, and serve chilled.

Nutritional Information
Servings: 5 glasses each or 5 cups