Turmeric Thandai

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.