Thandai

Thandai
Ingrients
saunf,250grms
2 tblspns black pepper,
2 tblspns khuskhus,
50 gms badam
50 gms kaju
kesar
rose essence
sugar,
water
milk(full Cream)
some cream,
coarsely powdered badam, kaju for garnish
Method
Dry grind saunf and blck pepper to fine powder and soek in water overnight. Next day wet grind with more water, strain and grind the remains again and repeat this process 3-4 times till the strained fluid comes out watery. Prepare chasni with sugar and water and add the saunf mixture to it. Now grind the nuts to a very fine paste. No grains should remain. Add to the above along with dissolved kesar and rose essence and chill. Mix with cold milk in individual glasses. Garnish with cream and nuts.