Directions

STEP 1 | PREPARE

Pour warm water into a bowl and soak the almonds, pistachios and cashews for 4 hours.

STEP 2 | BLEND

Add the nuts to a blender along with fennel seeds, melon seeds, cardamoms, peppercorns, saffron, a little bit of rose water and half a cup of milk and make a paste.

STEP 3 | BOIL

Boil four cups of milk and add the thandai paste and keep stirring. 

STEP 4 | PREPARE

Add the white-hot chocolate, stir it well and refrigerate for at least 4 hours before serving it.

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