Thandai
(Almond and Poppy Seed Cooler) SERVS:12 Glasses Cooking time: 20-25 mins

Method:
1) Soak the poppy seeds overnight.Also soak the almonds for 15 minutes.
2) Wash the poppy seeds, letting the dirt settle at the bottom.
3) Grind the poppy seeds, almonds, cardamoms, cumin seeds,
whole peper and saffron and little water, to a fine paste.The
thandai masala is ready.
4) For 3 glasses of thandai, take 4 tablespoons of the masala in a
muslin cloth and pour cold milk through the muslin cloth.
5) Strain with your fingers, so that the masala blends well.
6) Put 3-4 teaspoons of sugar into each glass,(according to taste).