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Recipe Ingredients

3 cups soya milk
1 tbsp cashewnuts
1 tbsp almonds
1 tbsp poppy seeds
1 tbsp fennel seeds
5 peppercorns
1/2 tsp cardamom powder
6 tbsp sugar
1 tbsp rose water

Recipe Procedure

Blanch and peel the almonds.

Soak all the ingredients except sugar in water for about four hours. Grind into a fine paste.

Add the paste to cold soya milk and strain through a muslin cloth. Discard the residue.

Add sugar and rose water to the strained soya milk. Chill the thandai and serve with ice.