Easiest recipe to make chilled yum 'Thandai' at home

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Saffron

Soak saffron in warm milk for 10 minutes. Mix and set aside.

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Milk

Meanwhile, combine milk + half-n-half in a large pot and then add sugar.

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Gulkand

Whisk until well blended and stir in the Thandai Powder. Mix it well then stir in Rose petal jam or gulkand.

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Mixture

Bring the milk mixture to a boil. Keep stirring the thandai. Once the thandai comes to a full boil, take it off the flame.

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Stir and Sit

Allow the Thandai to sit for a while (an hour or more) so that it can soak in all the flavors. Stir in rose water and mix until well blended.

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Sieve

Strain the mixture through a sieve. Press the leftover gritty stuff with a spoon and allow the thandai to drain through the sieve.

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Pour

Pour in saffron milk that we had prepared earlier in the recipe. Mix until well blended.

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Overnight

Cover the Thandai mix with a plastic cover. Refrigerate for 3-4 hours or overnight.

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Chilled

Chilled thandai is ready to be served. Give it a good stir and pour in glasses.

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Garnish

Garnish with slivered almonds, saffron strands and serve chilled.

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