Thandai (Indian spiced milk drink) recipe

• 1 l (1.8pints) whole milk
• 40 g (1.4oz) blanched almonds
• 1 tbsp pumpkin seeds
• 2 tbsp poppy seeds
• 2 tbsp fennel seeds
• 0.5 tsp cardamom seeds
• 20 white peppercorns
• 60 g (2.1oz) icing sugar
• 1 pinch saffron strands

1. Boil the milk in a saucepan and leave to cool.
2. Meanwhile, in a small food processor bowl or coffee grinder, grind the almonds, pumpkin, poppy, fennel and cardamom seeds and the white peppercorns to a powder.
3. Add the ground almond-spice mixture to the cooled milk and mix well.
4. Refrigerate the mixture for at least 2 hours or overnight to infuse.
5. Drain the mixture through a fine sieve or cheesecloth, add the sugar and mix well.
6. Serve chilled, garnished with a few sprigs of saffron.

l, blanched almonds, pumpkin seeds, poppy seeds, fennel seeds, cardamom seeds, white peppercorns, icing sugar, saffron strands

Taken from www.lovefood.com/guide/recipes/44065/thandai-indian-spiced-milk-drink-recipe (may not work)