THANDAI

Preparation time: 10 minutes

Cooking time : nil

Serves: 6

Ingredients:
1 ltr full fat milk
1/2 cup sugar
a few saffron (kesar) strands
1/4 cup almonds (badam)
2 tbsp poppy seeds (khus-khus)
2 tbsp fennel seeds powder (saunf powder)
1/2 tsp cardamom (elaichi) powder
20 preferably white peppercorns or you can use black peppercorns

Method:

1. Take boiled milk and allow it to cool completely. Keep aside.
2. Soak the almonds and poppy seeds separately at least for 2 hours.
3. Peel the almonds and drain out the water in which poppy seeds are soaked ,put soaked poppy seeds and peeled almonds in a mixer.
4. Grind all the ingredients except sugar,saffron and milk in a grinder.You can add some milk if required.
5. Mix the ground paste in the milk and strain the mixture through a sieve, add the sugar and saffron and mix well.
6. Refrigerate the mixture for 3 to 4 hours.
7. Add ice cubes as desired and serve chilled.