Drinks

Ingredients:

• ½ cup California walnuts (soaked in water for 30 mins to 1 hour)
• 5 to 6 black pepper corns
• ½ tablespoon fennel seeds
• 4 to 5 green cardamom
• ½ teaspoon saffron strands soaked and muddled with water
• ½ tablespoon poppy seeds
• 2 tablespoons melon seeds
• 1 tablespoon dried rose petals
• ½ liter milk
• ¼ cup sugar
• Garnish – Chopped walnuts, pumpkin seeds and rose petals

Preparation:

1. Soak the walnuts in water for about 30 mins to 1 hour
2. Soak melon seeds and poppy seeds in water too.
3. Muddle the saffron with water and make a saffron paste
4. Blend together soaked walnuts, fennel seeds, green cardamom, black pepper, soaked poppy seeds, melon seeds, dried rose petals, sugar, saffron paste and a little bit of milk
5. Once the paste is smooth and uniformly blended, add the rest of the milk and blend it well.
6. Serve the thandai with some ice or chilled. Garnish with some chopped walnuts, rose petals and pumpkin seeds (optional)