Pickari Thandai

Pickari Thandai

Ingredients
Full cream milk 1 1/2 litres
Sugar 1/2 cup
Saffron (kesar) a few strands
Green cardamoms 8-10
Dried rose petals 20-25
Cinnamon 1 inch stick
Black peppercorns 8-10
Almonds blanched and peeled 15
Pistachios blanched and peeled 40-15
Cashewnuts 10
Melon seeds (magaz ) soaked 3 tablespoons
Poppy seeds (khuskhus/posto)
soaked
3 tablespoons
Khus syrup 1/2 cup

Method1. Boil milk in a thick bottomed pan. Add sugar and saffron and simmer for five minutes. Set aside to cool.
2. Grind green cardamom, dry rose petals, cinnamon and peppercorns to a fine powder.
    Add this powder to the milk.
3. Grind almonds, pistachios, cashewnuts, melon seeds and poppy seeds along with one glassful
    of chilled milk to a smooth paste. Add it to the milk and mix thoroughly.
4. Make a design on the inside of the serving glasses with mixed fruit jam. Pour some khus syrup
    into the glasses and top up with the prepared milk.
5. Serve chilled.