Read about the recipe of the tasty and cool traditional Indian drink.

Bhang ki Thandai

• 1 1/2 liter - Water
• 1 1/2 cups - Sugar
• 1 cup - Milk
• 1 tbsp - Almonds
• 1 tbsp - Watermelon/Cantaloupe seeds (dried and skinned)
• 1/2 tbsp - Poppy seeds
• 1/2 tbsp - Aniseed
• 1/2 tsp - Cardamom powder
• 1 tsp - Peppercorns (whole)
• 1/4 cup - Dried or fresh rose petals (Gulkand variety)

• Soak sugar in 1/2 liter of water and all other dry ingredients in 2 cups of water for at least 2 hours.
• Grind all soaked ingredients (not sugar) to a very fine paste.
• Mix remaining water to the paste and strain it using a strong muslin strainer to extract the liquid into a vessel until the residue becomes dry.
• Add milk and sugar to the extracted liquid.
• Mix the cardamom powder in the milk.
• Chill for an hour of two before serving.
• Makes about 8 glasses.