Ingredients [serves 4]

• 4 cups of whole milk (substitute with low-fat/almond milk/soy milk)
• 1/4 cup heavy cream
• ½ cup almonds
• 1/4 cup unsalted cashews
• 4 tbsp pumpkin seeds [or melon seeds if available]
• 2 tsp white poppy seeds [available in indian stores under the name ‘Khus-Khus‘ or ‘Posto‘]
• 2 tsp whole black peppercorns [adjust to taste]
• 7-8 green whole cardamom pods
• 2 tsp fennel seeds [or aniseed]
• 1 tbsp rosewater [use 1-2 drops if using rose essence]
• pinch of saffron dissolved with 1 tbsp of warm milk
• 4-5 fresh mint leaves [don’t use too many else drink will turn bitter]
• Sugar to taste
• Nuts and ice cubes [optional] for garnish

Method:

• Soak almonds,cashews, fennel, poppy, pumpkin seeds, cardamom & black peppercorn in enough water overnight or for at least 5-6 hours.
• Once soaked, drain the water and discard it.
• Tip in the soaked nuts& spices along with rosewater and mint leaves in a blender and grind to a smooth paste.
• At this point, refrigerate the paste if you want to use it later.The paste keeps fresh for 4-5 days,refrigerated.
• For making the Thandai: Tip in the milk, cream,dissolved saffron along with sugar to the taste in a blender on smoothie mode and churn for 3-4 minutes on high till everything comes together.
• Pour into glasses, garnish with nuts and serve chilled.

Variations :

• You can use the cold milk mixture to make a thandai ice- cream.
• Blend it with lots of ice and 2-3 tbsp condensed milk and make a smoothie.Adjust sugar in that case.

Enjoy ! Happy Holi Everyone!