Thandai

21/2 cup Water
2 tbsp Fennel Seed (Variyali)
1/2 tsp Cardamom Seed
10 whole black pepper
2 tsp Kishmish
1/2 cup chopped Almond
1/4 cup chopped Pista
1/4 cup Melon seeds
1 ltr Milk
1/4 tsp Saffron threads

Recipe:

Bring the water to boil in a small pan / vessel.

Add the fennel seeds, cardamom and cloves, and remove from the heat.

Set aside for 15 minutes.

Place the raisins, almonds, pista, blackpeppe and melon seeds, in a bowl

Cover and set aside for at least 1 hour.

Transfer it to a blender and blend until the itbecme smooth paste.

Pour into a strainer

Heat 2 tblsp of milk and add saffron.

Combine the nut milk, saffron milk and remaining milk in a large jug and chill well.

Serve cold.