Recipe from Chef Thayanithy, Executive Chef at Signature Club Resort

Almond Milk Thandai

For powder mix

· Almond – 25 piece

· Fennel seed – ½ tbs

· Nutmeg powder -1 pinch

· Pepper corn -10no’s

· Dry dates -3no’s

· Poppy seed -1tbs

· Rose petal – 8 no’s ( 2no’s for garnish )

· Cardamom powder -2 pinch

· Saffron -3 pinch

For Thandai

· Milk -500 ml

· Saffron -2pinch

· Jaggery -200 gm

· Chop pista -3no’s (for garnish)

Method:

Ø Grind the ingredients of the powder

Ø Boil the milk with jaggery and saffron

Ø Then add powder in the milk and mix them well

Ø Bowl it for 5-8 minutes

Ø Let it cool for 4 to 6 hours

Ø Serve it in the thandai pot/glass add chopped pista and rose petals on the top

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