Difficulty: Easy - for beginners
Dietary guidance: v
800ml of Avonmore Whole Super Milk
1/4 cup Avonmore Cream
½ cup almonds
1/4 cup unsalted cashews
4 tbsp pumpkin seeds [or melon seeds if available]
2 tsp white poppy seeds [available in indian stores under the name 'Khus-Khus' or 'Posto']
2 tsp whole black peppercorns [adjust to taste]
7-8 green whole cardamom pods
2 tsp fennel seeds [or aniseed]
1 tsp rosewater [use 1-2 drops if using rose essence]
pinch of saffron dissolved with 1 tbsp of warm milk
4-5 fresh mint leaves [don't use too many else drink will turn bitter]
Sugar to taste
Nuts and ice cubes [optional] for garnish
Soak almonds,cashews, fennel, poppy, pumpkin seeds, cardamom & black peppercorn in enough water overnight or for at least 5-6 hours.
Once soaked, drain the water and discard it.
Tip in the soaked nuts& spices along with rosewater and mint leaves in a blender and grind to a smooth paste.
At this point, refrigerate the paste if you want to use it later. The paste keeps fresh for 4-5 days, refrigerated.
For making the Thandai: Tip in the milk, cream, dissolved saffron along with sugar to the taste in a blender on smoothie mode and churn for 3-4 minutes on high till everything comes together.
Pour into glasses, garnish with nuts and serve chilled.