Name: Thandai
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: ¾ tbsp melon seeds (char magaz) or pine nuts -; ¾ tbsp white poppy seeds -; 15g almonds, blanched -; 15g pistachios -; ½ tsp ground cardamom -; 1 tsp fennel seeds -; 6 black peppercorns -; 750ml whole milk -; 30g caster sugar -; ½ tsp saffron strands, soaked in 2 tbsp warm milk for 1 hr -; 1-2 tsp rosewater -; 1 tsp dried rose petals (optional) -

Ingredients for - Thandai

1. ¾ tbsp melon seeds (char magaz) or pine nuts

2. ¾ tbsp white poppy seeds

3. 15g almonds, blanched

4. 15g pistachios

5. ½ tsp ground cardamom

6. 1 tsp fennel seeds

7. 6 black peppercorns

8. 750ml whole milk

9. 30g caster sugar

10. ½ tsp saffron strands, soaked in 2 tbsp warm milk for 1 hr

11. 1-2 tsp rosewater

12. 1 tsp dried rose petals (optional)

How to cook deliciously - Thandai

1 . Stage

Put the melon seeds or pine nuts, poppy seeds, almonds, pistachios, cardamom, fennel seeds and peppercorns in a small bowl. Pour over enough boiling water to submerge everything, then cover the bowl and leave it at room temperature to soften overnight.

2 . Stage

Pour the milk into a medium pan and add the spiced nut mixture along with the soaking water. Bring to a boil over a medium heat, stirring occasionally, then simmer over a low heat, uncovered, for 10 mins. Take the pan off the heat, stir in the sugar and saffron strands along with the milk they were soaked in.

3 . Stage

Leave to cool until lukewarm, then blitz using a blender until smooth. Strain the milk through a double-layer of muslin into a jug and add the rosewater to taste. Chill the thandai, then pour into small glasses and sprinkle over dried rose petals, if you like.