Thandai - cooling appetizer recipe

Inspired by the drink that we had in Olives, I got this recipe from one of my friends. This is a very popular Rajasthani drink and is prepared whenever there is a festival or Puja in the house.

Though this is a Rajasthani dish, this is famous all over North India it seems.

Milk - 1 litre
Sugar - 1/2 cup (powder it well)
Pepper corns - 10 to 12
Saffron Strands - A few
Almonds - 1/4 cup or 12 to 15 nos.
Poppy Seeds (Khus Khus) - 2 tbsp
Cardomom Powder - 1/4 tspn
White pepper corns - 20 (optional)

Boil the milk and make it to 3/4th. Grind Almonds, Poppy Seeds, Cardomom Powder and White Pepper Corn and add it to the boiled milk and refrigerate it for 3 to 4 hours. Then drain it through a seive and add sugar, pepper corns and saffron stands. Chill again. Just before serving add a few pieces of soaked and peeled almonds and cashewnuts.

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