Ingredients:
1 Tbsp Fennel Seeds
5 peppercorns
6 Tbsp Sugar
3 Cups Soya Milk
1/2 tsp Cardamom Powder
1 Tbsp Rose water
1 Tbsp Cashew Nuts
1 Tbsp Poppy Seeds
1 Tbsp Almonds
Method:
Blanch and peel the almonds.
Soak all the ingredients except sugar in water for about four hours.
Grind into a fine paste.
Add the paste to cold soya milk and strain through a muslin cloth. Discard the residue.
Add sugar and rose water to the strained soya milk.
Chill the thandai and serve with ice.