Auluck: Masala Thandai

Masala Thandai

The most traditional cooler served during Holi.
Ingredients:Milk - 1/2 litre
Sugar - 3 tbsps
Pistachios - few tsp, chopped finely for garnishing
Saffron - a pinch for garnishing
Water - 1/2 cup
Rose Essence - few drops
For Masala:
Badam/Almonds - 20
Cashewnuts - 15
P oppy Seeds/Khus Khus/ Kasa Kasa - 1 tsp
Fennel Seeds/Sombu/Saunf - 1 tsp
Whole Pepper - 1/2 tsp
Cardamom Pods - 5
Saffron - a pinch
Milk - 2 tbsp, for soaking saffron





Method:

1. Bring milk to a boil, add in sugar and mix well. Chill this till cold.

2. Soak saffron in 2 tbsp of milk and set aside.

3. Take badam, cashews, poppy seeds, fennel seeds, pepper, cardamom in a bowl and pour in 1/2 cup of hot water over it and soak it for 15 mins. Now take this in a blender and puree smoothly. Pour this mix into the milk and add a tbsp of saffron milk and mix well. Leave this to sit for 15 mins.

4. Now strain this and add in remaining saffron milk and rose essence. Chill this for an hour. Serve with some pista and saffron toppings.