Ingredients:

• 12 nos almonds

• 2 tbsp pistachio

• 2 tbsp cashewnuts

• 12 nos whole peppers

• 4-5 nos green cardomoms

• 1 tbspsauf ( fennel) seeds

• 1 tbsp poppy seeds

• 2 tbsp rose water

• 1 tbsp kewra essence

• 1 liter full fat milk

• 1/2 cup sugar

• 7-8 strands of saffron

Method:

1. Boil the milk with saffron and sugar. Let it cool and then refrigerate it .

2. Soak the almonds in water for 6-7 hours.

3. Soak all the other remaining ingredients together in water also for 6-7 hours without the rose and kewra essence.

4. After 6- 7 hours remove the almonds from water and peel off the skin.

5. Similarly drain all the water from the other soaked ingredients.

6. In a grinder add all the almonds and the other soaked ingredients and grind it to a fine paste.

7. Strain in a sieve and keep aside.

8. Add the paste to the cold milk along with the rose water and kewra essence and mix well.

9. Take a glass with some ice and pour the thandai.

10. Serve chilled garnished with some chopped almonds.

Enjoy!!!