Beverages > Middle Eastern Recipes > Thandai >
Thandai
Omani spicy milk
4 C milk
1/2 C powdered sugar
10 whole black peppercorns
2 saffron strands
Spices for Thandai:
1/4 C almonds, ground fine
2 TBS poppy seeds, ground fine
2 TBS fennel seeds, ground fine
1/2 tsp. cardamom powder
20 white peppercorns, ground fine
Grind almonds, poppy seeds, fennel seeds, cardamom powder and white peppercorns into a fine powder. Set aside. Bring the milk to a boil in a saucepan; remove from heat and set aside to cool completely. Stir in ground spices; mix well. Refrigerate mixture for three to six hours. Strain mixture; add powdered sugar, black peppercorns and saffron; mix well. Serve chilled. Recipe makes about six servings.
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