Ingredients:

• 50 g – Poppy Seeds
• 100 g – Almonds
• 14 – green Cardamoms
• 3 tsp – Cumin seeds
• 2 tbsp – Black Peppercorns
• 20 to 25 strands – Saffron
• 750 ml – Milk (approx. 3 to 4 glasses)
• 10-12 tbsp – powdered Sugar

Method:

1. Soak the poppy seeds for 6 to 8 hours.
2. Soak the almonds for 15-20 mins.
3. Wash the poppy seeds well, letting the dirt settle at the bottom.
4. Grind the poppy seeds, almonds, cardamoms, cumin seeds, peppercorns and saffron to a fine paste.
5. Add little water while grinding.
6. The thandai masala is ready.
7. To make thandai:
8. For making 3 glasses of thandai, place 4 tbsps of the masala in a fine muslin cloth and pour cold milk, through the muslin cloth (you will have to take the help of another person while straining).
9. Strain with your fingers, so that the masala blends well with the milk.
10. Add 3 to 4 tsp of sugar into each glass of thandai and mix well.
11. Serve cold.

Recipe courtesy of Anita Raheja