Chilled Almond and Saffron Thandai for Holi

What you need

• 1 l (4 cups) whole milk
• 70 g (1/2 cup) almonds
• 2 tbsp melon seeds, char magaz
• 1 tbsp white poppy seeds
• 1 tbsp fennel seeds
• 8 black peppercorns
• 1/2 tsp ground green cardamom
• 1 pinch saffron threads
• 100 g (1/2 cup) sugar
• 1 tbsp rose water
• 1 tbsp pistachios, chopped, for serving
• 1 tsp dried edible rose petals, optional, for serving

Method

Restated from the original video

1. 1

   Soak the almonds in a bowl of water for 2 hours. In a separate bowl, cover the fennel, poppy and melon seeds with water and soak them for the same time.

2. 2

   Warm the milk with the sugar in a saucepan over medium heat, stirring, until it just comes to a boil and the sugar has melted, 6-8 min.

3. 3

   Take the milk off the heat and let it cool to lukewarm.

4. 4

   Drain the almonds and the seeds. Slip the skins off the almonds if they come away easily.

5. 5

   Blend the almonds, seeds and peppercorns with 250 ml (1 cup) of water into a very smooth paste, 2-3 min.

6. 6

   Stir the paste into the milk, cover and leave it to infuse for 1 hour.

7. 7

   Pour the milk through a fine sieve lined with muslin, pressing hard on the pulp to get all the liquid out. Discard the pulp.

8. 8

   Stir in the saffron, cardamom and rose water.

9. 9

   Chill until very cold, at least 1 hour.

10. 10

    Stir well, pour into glasses and scatter the pistachios and rose petals on top.

Imported from manusmenu.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.