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Ingredients:
Mango – 1/2, cut into chunks
Fennel Seeds – 1 tsp
Poppy Seeds – 1/2 tsp
Black Pepper – 1/2 tsp
Dry Rose Petals – 5 to 6
Mixed Seeds – 1 tblsp (musk melon, melon, cucumber)
Almonds – 5
Cardamom – 1
Rose Water – 1 tsp
Kewra Water – 1 tsp
Milk – 1 glass
Sugar – 1/2 tblsp
Saffron Strands – 1, soaked in 1/4 tsp milk
Method:
1. Soak almonds and poppy seeds in water overnight.
2. Remove almonds and peel.
3. Grind almonds, fennel seeds, poppy seeds, mixed seeds, black pepper, rose petals and cardamom.
4. Mix this paste with milk, sugar, mango chunks, rose and kewra water and soaked saffron in mixer jar.
5. Serve thandai with cream.
