THANDAI

2 ltr full fat milk

150 gms gms of sugar or as per taste

50 gms of mixed nuts chopped
1/4 tsp black pepper powder

20 drops of kewara

  For the paste-

20gms almonds 

20 cashew nuts

    20 gms magaz( melon seed)

  20 gms khaskhas( poppy seed) 

  2 tbsp saunf  ( fennel seed)

6-8 green cardamom

all soaked in warm water for one hour 

 peel the skin of almond ,grind together the  paste mixture with little water

Boil the milk add saffron to some hot milk , add  sugar& pepper , grounded paste to the milk.

Simmer for 4-5 mins until it slightly thickens. Remove from heat on cooling add kewara essence keep in fridge for 1 hour add chopped nut and serve ..