4 1/2 cups full- fat milk , boiled and cooled
1/4 cup powdered sugar
a pinch of freshly ground black pepper (kalimirch)
a few saffron (kesar) strands
To Be Blended Into A Fine Powder
1/4 cup almonds (badam)
2 tbsp poppy seeds (khus-khus)
2 tbsp fennel seeds (saunf)
1/2 tsp cardamom (elaichi) powder
20 whole white peppercorns (kalimirch)
Combine the prepared powder and milk in a deep bowl, mix well using a whisk and refrigerate for 2 hours.
Strain the mixture through a strainer, add the sugar, pepper powder and saffron and mix well.
Pour equal quantities of the thandai into 4 individual glasses and serve chilled.
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