Ingredients:
- Warm water- 1 cup
- Almonds – 30g, rinsed
- Pistachios – 20g, unsalted and rinsed
- Poppy seeds white- 2 tbsp
- Melon seeds – 30g
- Rose petals – dried or fresh
- Whole black pepper- ½ tsp
- Green cardamoms – 3 to 4
- Anveshan Turmeric Latte- 2 tsp
- Saffron strands – optional
- Sugar – 100g
- Milk – 8 cups
- Ice cubes – optional
Method:
- Soak almonds, pistachios, poppy seeds (khus khus), melon seeds, dried rose petals, fennel seeds, and black pepper in 1 cup of warm water for 1-2 hours.
- Drain the water and add the soaked dry fruits in a grinder with ½ cup sugar, seeds from 3 to 4 green cardamoms, and the saffron strands.
- Blend to make a fine paste.
- To make thandai, add approximately 4 spoons of the paste to a glass.
- Add chilled milk and 2 tsp of Anveshan Turmeric Latte and mix well.
- Serve chilled.
