Ingredients:

• 3 cups – soya Milk
• 5 – peppercorns
• 1 tbsp – Cashew nuts
• 1 tbsp – Almonds
• 1 tbsp – Poppy Seeds
• 1 tbsp – Fennel seeds
• 1/2 tsp – Cardamom powder
• 6 tbsp – Sugar
• 1 tbsp – rose water

Method:

1. Blanch and peel the almonds.
2. Soak all the ingredients, except sugar, in water for about 4 hours. Grind to a fine paste.
3. Add the paste to cold soya milk and strain through a muslin cloth. Discard the residue.
4. Add sugar and rose water to the strained soya milk.
5. Chill the thandai and serve with ice.