Pichkari Thandai

Ingredients list for Pichkari Thandai

• 1 1/2 litres Full cream milk
• 1/2 cup Sugar
• a few strands Saffron (kesar)
• 8-10 Green cardamoms
• 20-25 Dried rose petals
• 1 inch stick Cinnamon
• 8-10 Black peppercorns
• 15 Almonds,blanched and peeled
• 40-50 Pistachios,blanched and peeled
• 10 Cashewnuts
• 3 tablespoons Melon seeds (magaz),soaked
• 3 tablespoons Poppy seeds (khuskhus/posto),soaked
• 1/2 cup Khus syrup

Method

1. Boil milk in a thick bottomed pan. Add sugar and saffron and simmer for five minutes. Set aside to cool.
2. Grind green cardamom, dry rose petals, cinnamon and peppercorns to a fine powder. Add this powder to the milk. Grind almonds, pistachios, cashewnuts, melon seeds and poppy seeds along with one glassful of chilled milk to a smooth paste. Add it to the milk and mix thoroughly.
3. Make a design on the inside of the serving glasses with mixed fruit jam. Pour some khus syrup into the glasses and top up with the prepared milk. Serve chilled.