Thandaii (A Holi Special)

Ingredients
- 1 liter milk
- 16 almonds
- 12 cashews
- 1 tbsp Khuskhus
- 1 tbsp melon seeds
- 1 tbsp fennel
- 3 green cardamom
- 1 tsp peppercorn
- saffron a few strands
- 1 tbsp rose water
- 1 cup Sugar or as per taste
Instructions
- Soak the almonds, cashews, khuskhus and watermelon seeds together. (remove the almond skin once it is soaked)
- Dry roast the peppercorns, fennel and cardamom till it gives off a fragrance.
- Bring the milk to boil in a thick bottomed vessel. After it boils for 5-6 minutes, switch off flame.
- Add the sugar and saffron strands to the still hot milk. Mix gently so that the sugar dissolves. Allow to cool.
- Transfer the roasted spices to a grinder and make into a paste. Add all the soaked nuts and spices and grind everything till it becomes very fine.
- Add a little water to thin the consistency if it is getting too difficult to grind.
- Add this paste along with rose essence to the milk and allow to stand for 1 hour.
- Use a cloth to strain and transfer the milk into another vessel (an earthen pot would be ideal but do not worry if you cant find one). Refrigerate for a few hours.
- Garnish with silver foil (warq)/rose petals, nuts and a few strands of saffron and serve chilled with some Gujiya (Karanji).
Recipe Nutrition
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Yummy!
Happy Holi…. This recipe is making me nostalgic.