Rose Petal Thandai - By Chef Selva Kumar

Ingredients:

Full Fat Milk - 5 litres

Rose Petals - 100 gms

Fennel Seeds - 100 gms

Cardamom - 25 gms

White Pepper - 25 gms

Saffron - 2 gms

Rose Water

Sugar

Watermelon, Pumpkin, Cucumber, Kakdi, Bottle Gourd Seeds - 200 gms

Mixture of Almond, Pista & Cashew - 100 gms

Method:

1. Grind the cardamom seeds and rose petals with a few drops of water on a stone or mortar & pestle.

2. Cardamom doesn't need to be soaked and needs to be removed from its pod. Additionally, you can even roast the cardamom a bit to enhance the smell and flavour.

3. All the herbs and dry fruits should be soaked in water for at least two hours or ideally, overnight. Make a paste of them in a mixer grinder or a stone grinder.

4. Grind them separately for better flavour.

5. Strain this paste through a muslin cloth with the help of some milk. If you prefer more texture and fibre in your drink then skip this step.

6. Soak the saffron in milk or rose water, and mix it directly in the milk.

7. Once everything is strained, diluted in milk and mixed with saffron, place it in a refrigerator to chill.

8. Do not add ice cubes as it dilutes the Thandai.

9. Add sugar according to taste and serve the concoction topped with a drop of rose water and rose petals.