Cooling Almond Thandai

Ingredients

• 1 litre milk
• 25 almonds
• 2 tbsp melon seeds
• 1 tbsp poppy seeds optional
• 1 tsp fennel seeds
• 8 black peppercorns
• 5 green cardamoms
• 2 tbsp dried rose petals
• A pinch of saffron
• Sugar to taste

Method

1. Soak almonds and seeds for 3 to 4 hours.
2. Blend soaked ingredients with fennel, pepper, cardamom and rose petals.
3. Simmer milk with saffron; cool slightly.
4. Whisk in the paste and sugar, then strain if desired.
5. Chill for at least 2 hours and serve cold.