Pind Di Thandai: Cool Down with Punjabi Village Goodness 🌸 🍳

Ingredients 🥄

1 liter Full-fat Milk (the richer, the better!)
2 tablespoons Almonds, soaked overnight
2 tablespoons Cashews, soaked overnight
1 tablespoon Melon Seeds (Magaz), soaked overnight
1 tablespoon Poppy Seeds (Khus Khus), soaked overnight
1/2 teaspoon Fennel Seeds (Saunf)
1/4 teaspoon Green Cardamom Pods, seeds only
A pinch of Saffron strands
1 tablespoon Rose Water (optional, but highly recommended!)
2-3 tablespoons Sugar, or to taste

Instructions 📋

First, drain all the soaked nuts and seeds. Grind them into a smooth paste using a little bit of milk. You can use a blender or a mortar and pestle for a more authentic touch.
Next, in a large pitcher, combine the nut paste, fennel seeds, cardamom seeds, and saffron strands.
Now, gradually add the milk, stirring well to ensure everything is nicely incorporated.
Add sugar to taste and stir until dissolved. Adjust the sweetness as per your preference.
Finally, add the rose water for that extra touch of floral aroma.
Chill the Thandai in the refrigerator for at least 2 hours before serving. This allows the flavors to meld together beautifully.
Serve chilled in tall glasses, garnished with chopped nuts or rose petals for a pretty presentation. Enjoy! 🍹