THANDAI

Preparation Method :

• Bring the water to boil in a small saucepan. Add the fennel seeds, cardamom and cloves, cover, and remove from the heat. Set aside for 10 minutes.
• Place the raisins, almonds, pistachios and melon seeds, sunflower seeds, or pine nuts in a bowl and add fennel tea. Cover and set aside for at least one hour.
• Transfer it to a blender, cover, and blend until the nuts and spices are reduced to a smooth texture. Pour into a strainer and set over a bowl.
• When some of liquid had drained through the sieve, gather the corners and squeeze tightly to extract the maximum liquid.
• Heat 2 tablespoons of milk and add saffron. Combine the nut milk, saffron milk and remaining milk in a large jug and chill well.
• Serve over a crushed ice.