THANDAI

                  

                               

INGREDIENTS

===========

Full cream milk.                              1 1/2 litres

A few saffron threads

Sugar.                                             1 1/2 cups

Almonds , peeled & blanched.         15 - 20

Cashew nuts , soaked.                     10 - 15

Pistachios , peeled & blanched.       20

Melon seeds ( magaz ).                    3 tablespoons

Poppy seeds ( khus khus )               3 tablespoons

Green cardamom seeds.                 1 teaspoon

Dried rose petals.                           20 - 25

Cinnamon.                                      1 inch

Black peppercorns.                        8 - 10

                                                         METHOD

                                                        ========

1 . Bring milk to boil in a pan ; add saffron and sugar and simmer for a few minutes .

2 . Grind almonds , cashew nuts , pistachios , melon seeds and poppy seeds with a little milk to a fine paste .

3 . Add the paste to the milk and mix well ; simmer for 3 - 4 minutes .

4 . Grind cardamoms , dried rose petals , cinnamon and peppercorns to a fine powder .

5 . Add the powder to the milk and mix well .

6 . Chill the thandai for an hour . 

7 . Pour in glasses , garnish with some blanched almonds and mint leaves .