Thandai - Holi Special!

Thandai - Holi Special!
Thandai is a wonderful drink which is served during "Shivaratri" & "Holi".
    Nuts which are used for Thandai, are soaked in water for one or two hours and grinded into a smooth paste... but today I'm going to share an instant Thandai masala powder which can be  store in an airtight container in refrigerator for more than three to four months.... Whenever you feel to have this  can mix thandai powder and sugar with chilled milk and consume it.

Ingredients:
Full cream milk - 1/2 litre
Sugar - 4 tablespoons
Rose water -2 tablespoons
Almonds - 8-10 nos
Cashew - 8-10 nos
Pistachio - 8-10 nos
Poppy seed - 1 tablespoon
Fennel seeds - 1 tablespoon
Cardamom - 8-10 nos
Black pepper - 7-8 nos
Cinnamon - 1 inch
Clove - 5-6 nos
Melon seeds - 1 tablespoon
Dry Rose petals - 1 tablespoon
Saffron - few strings

Method:
# Boil milk on medium flame, scrap the sides and stir well, it should reduce a little.

# Dry roast poppy seed, cinnamon, clove, black pepper slightly and allow it to cool.

# Grind the dry roasted ingredients in mixie and powder it, then add almonds, cashews, pistachio, melon seeds, cardoman, and saffron stirings and grind well. It will be a coarse powder.

# You can add two tablespoons of sugar in the masala powder, and grind into a fine powder.

# Add remaining two tablespoons of sugar in boiling milk, and switch off the stove.

# Once milk comes to room temperature, add two tablespoons of Thandai masala powder and stir   well.

# Add rose water, some more saffron stirings and refrigerate it for 2-3 hrs.

Serve it with chopped almonds, pista, dry rose petals.

Try this recipe and provide your valuable comments.
Thanks you!☺

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