Milk - 1 ½ litres.
Water - ½ litres.
Sugar - ½ cup.
Almonds - ½ cup.
Poppy seeds / khus khus - ¼ cup.
Melon seeds / magaz - ½ cup.
Fennel seeds / saunf - 1 tsp.
Black peppercorns / kali mirch - ¾ tsp.
Green cardamom / choti elaichi - 4 to 5 nos.
Saffron strands / kesar - few (to garnish).
Rose water / kewra essence - 1 tsp.
Soak almonds, poppy seeds and melon seeds in water in separate cups for at least 4 hours or overnight.
Boil milk with water adding sugar adjusted according to the taste though the quantity is been given.
Once the milk is boiled, cool it and then keep it in the fridge until chilled.
Now blend the soaked ingredients like almonds, poppy reds and melon seeds long with pepper, cardamom and fennel seeds into a fine paste adding little water.
Take an empty jar and place the muslin cloth over it. Now add the blended paste and pour the chill milk over so that the milk is passed through all the different flavors thoroughly.
The milk to pass through the flavors just collect the corners of the muslin cloths and squeeze it so that the flavored Thandai is passed through muslin cloth easily.
Now refrigerate the Thandai and while serving just pour them in the glass and garnish them with saffron strands.
Recipe and Image Courtesy : Sus Recipes.