Holi Special Thandai

preparation

Mix 2 pinches saffron (kesar) in hot 60 ml (1/4 cup) milk
rest for 20-25 mins
in Thandai, paste prepared from many types of nuts & seeds used

keep almonds, fennel seeds & poppy seeds soaked in hot water for 30 minutes
wash well cashew nuts, pistachio & mixed melon seeds
no,need to soak these

After 30 mins, peel off the almond skins
it will come out easily
keeping almonds soaked in hot water does the trick
no harm, if soaked little longer
make paste of almond, cashew nuts, pistachio, soaked poppy seeds, mixed melon seeds, soaked fennel seeds, 6 black pepper corn.
first grind normally for few seconds
later, add little water & wet grind to make a smooth paste,
75 ml water added to make the paste

Cooking

Boil 1 liter full cream or pure milk
keep flame on high till milk comes to boil
when milk comes to full boil
control the flame & stir to prevent spill over
from this point, boil for 2 mins on medium high flame
keep stirring the milk
after 2 mins, add & mix 120 g suger
reduce flame to low-medium
and add the prepared paste
immediately mix to prevent lump formation
add 4 crushed green cardamoms
increase flame back to medium high & boil for 5-6 mins
after 6 mins
add the soaked saffron milk
saffron (kesar) enhance the flavour & color of thandai
boil for 2 mins
after 2 minutes, turn of flame.

Processing

Recipe not ended yet, please continue watching for next steps
after 15 mins after cooling down for 15 mins
add 2 tsp rose water & mix
and allow thandai to cool down further
after 1 hour
thandai will become denser
strain the thandai to have a smoother experience.
refrigerate for at least 4 hours
you can make thandai on previous day of Holi & refrigerate overnight
thandai will become even more dense
make topping of pistachio cashew nuts & kesar
you can customize topping as per your choice, a rose petal makes it complate.