INGREDIENTS:

• • 1 cup almond

  • 2 tbsp fennel seeds

  • 2 tbsp poppy seeds

  • 2 tbsp black peppercorns

  • 8-10 cardamom

  • 1/2 cup sugar

  • 10-12 strands of saffron

  • 6 cups water

  • 3 cups milk

Instructions:

• • Soak almond, fennel seeds, poppy seeds, black peppercorns, cardamom overnight

  • After 5-6 hours, blend the mixture in a fine paste.

  • Now add sugar, saffron, 6 cups water, and 3 cups milk and blend.

  • Thandai tastes best when served chilled. Therefore, chill it for a few hours before you plan to serve it.

Enjoy!

© 2021, Sucheta Thakur