Malai Badam Thandai

BISMILLAH HIR RAHMAN NIR RAHEEM


Ingredients:

100 ml malai
200 ml cold milk
50 gms sugar
1 tsp melon seeds
5 nos badam
1/2 tsp poppy seeds
1/4 tsp saunf
2 nos green cardamom
5 nos peppercorns
4 nos dried rose petals
Rose and kewra water for aroma
4 strings saffron (soaked in warm water)

Method:

- Soak all the almonds, poppy seeds, melon seeds, spices and dried rose petals in a cup of water for two hours at least.
- Dissolve the sugar and milk together, incorporate the malai
- Now grind the soaked nuts , spices and dried rose petals into a fine paste. 

- Add the paste to the milk concoction. Add rose water and kewra water.
- Strain the mixture into a big bowl, add the soaked saffron and let it chill for an hour before serving. 

- Serve garnished with dry fruits and a coat of malai.


Chef Suresh Raturi, Indian speciality chef, Renaissance Mumbai