<b>Thandai</b><br><br><b>Ingredients</b><br><br>1.5 ml full cream milk <br><br>1/2 cup khus syrup<br><br> Saffron, a few strands<br><br>1 1/2 cups sugar <br><br>8-10 green cardamoms<br><br>20-25 rose petals (dried)<br><br>1 inch stick cinnamon<br><br>8-10 peppercorns<br><br>15 almonds <br><br>40-50 pistachios<br><br>10 cashewnuts<br><br>Melon seeds, soaked - 3 tablespoons<br><br> Poppy seeds (khuskhus), soaked - 3 tablespoons<br><br><b>Method</b><br><br>Bring milk to a boil and add sugar and saffron. When sugar is completely dissolved, take milk off the heat. Chill it.<br><br>Grind green cardamom, dried rose petals, cinnamon and black peppercorn to a fine powder.<br><br>Blanch and peel almonds and pistachios. Grind almonds, pistachios, cashewnuts, melon seeds and poppy seeds. Slowly add a glass of chilled milk to make a smooth paste.<br><br>Add sweetened chilled milk, spice powder and khus syrup to the paste and mix thoroughly.<br><br>Serve chilled.<br><br><i>(Courtesy: www.sanjeevkapoor.com)</i><br><br>