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