Ingredients

• 1 kg - sugar
• 40-50 - almonds
• 1/2 cup - saunf (aniseed)
• 30 - cardamom pods
• 1/4 cup - whole black peppercorns (Kali Mirch)
• 1 tbsp - khuskhus (poppy seeds)
• 1/2 tsp - rose water (optional)
• 1 tbsp - skinned kharbooj/tarbooj seeds (optional)

How to Make Saunf Thandai

• Boil sugar with half the quantity of water till the sugar is dissolved. Let it cool.
• Clean all the other dry ingredients.
• Soak them separately in water for 3-4 hours.
• Drain all soaked ingredients.
• Peel the almonds.
• Blend all the ingredients to a very fine paste (use some of the prepared sugar syrup as a base).
• Place a strainer over a vessel and strain the blended liquid till the last drop.
• Pour back husk with some more syrup and blend again, strain and repeat till the residue turns dry and husk-like.
• Store the thandai concentrate in clean, airtight glass bottles.
• To serve: Blend milk, thandai (according to taste) and few ice cubes and serve chilled.