Thandai

• melon seeds¾ tbsp tbsp

  (char magaz) or pine nuts

• white poppy seeds↗¾ tbsp tbsp
• almonds↗15g g

  blanched

• pistachios↗15g g
• ground cardamom↗½ tsp tsp
• fennel seeds1 tsp tsp
• black peppercorns↗6

  6

• whole milk↗750ml ml
• caster sugar↗30g g
• saffron strands↗½ tsp tsp

  soaked in 2 tbsp warm milk for 1 hr

• rosewater1-2 tsp tsp
• rose petals1 tsp dried tsp

  (optional)

Step-by-step instructions

1. 1

   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. 2

   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. 3

   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.