Thandai

Ingredients

• Saffron strands - A pinch
• Ice cubes - For serving
• Milk - 4 cups, chilled
• Sugar - 2 tablespoons
• Rose water - 1 tablespoon
• Cardamom pods - 4, seeds removed
• Fennel seeds - 1 teaspoon
• Poppy seeds - 1 tablespoon, soaked
• Melon seeds - 1 tablespoon, soaked
• Pistachios - 1/4 cup, soaked and peeled
• Cashews - 1/4 cup, soaked
• Almonds - 1/4 cup, soaked and peeled

Instructions

1. In a blender, add the soaked and peeled almonds, soaked cashews, soaked and peeled pistachios, soaked melon seeds, soaked poppy seeds, fennel seeds, cardamom seeds, rose water, and sugar.
2. Blend until you get a smooth paste.
3. In a large bowl, pour the chilled milk and add the prepared paste.
4. Mix well until the paste is fully incorporated into the milk.
5. Strain the mixture through a fine-mesh sieve to remove any coarse particles.
6. Chill the thandai in the refrigerator for at least 1 hour.
7. Serve the thandai in glasses over ice cubes.
8. Garnish with a few saffron strands.
9. Enjoy the refreshing and flavorful thandai!