Ingredients:

2 kg Sugar
4 cups Milk
2 tbsp Aniseeds
4 tbsp Almonds
2 tbsp Khuskhus
2 tsp Rose Water
2 tbsp Cardamoms
4 tbsp Melon Seeds
2 litres boiled Water
8-10 Black Peppercorn
½ cup Rose petals, fresh/dried


Method:
Boil the milk and cool it.
Add sugar in water and boil it to make a syrup of one thread consistency and let it cool.
Clean, wash and transfer khuskhus, aniseeds, black peppercorns and rose petals in a jug of water and soak for 3 to 4 hours.
Grind to a fine paste.
Also grind the soaked and peeled almonds separately and strain with a muslin cloth.
To this mixture, add the sugar syrup and stirr it properly.
Add cardamom powder, shake well. Syrup is ready.
To make one glass of thandai take ¼th glass of the syrup and fill the rest of the glass with milk.
Add ice cubes, or chill in the refrigerator.


Tip: To prevent formation of ice, rub table salt to the insides of your freeze