Name: Pan Thandai recipe by Neena Pandey at BetterButter
Prep time: 180 min
Cook time: 20 min
Total time: 200 min
Yield: 10
Ingredients: Fennel seeds 2 tablespoons; Black pepper 8-10; Green cardamom 10-15; Black cardamom 5; Almonds ½ cup; Cashwes ½ cup; Pistachio ½ cup; Saffron 10-12 strings; Melon seeds 3-4 tablespoons; Poppy seeds 3-4 tablespoons; Rose petals 1 cup; Water 1 cup; Rose water 2 tablespoons; Sugar 1½ cup

Ingredients Serving: 10

Fennel seeds 2 tablespoons
Black pepper 8-10
Green cardamom 10-15
Black cardamom 5
Almonds ½ cup
Cashwes ½ cup
Pistachio ½ cup
Saffron 10-12 strings
Melon seeds 3-4 tablespoons
Poppy seeds 3-4 tablespoons
Rose petals 1 cup
Water 1 cup
Rose water 2 tablespoons
Sugar 1½ cup

Instructions

Soak all the ingredients together in water for 2-3 hours except for saffron, rose petals and sugar.
Soak saffron in water separately.
Peel off the skin from almonds and the cardamoms.
Now grind all the soaked ingredients together and make a fine paste.
Take a wok and add water and sugar till it dissolves completely.
Now add the grinded mixture in the sugar syrup and mix well avoiding lumps and cook for 10 minutes.
Let it cool and then add saffron and rose water.
Store in an airtight container and keep it in refrigerator.
When want to serve, take one glass mix, sugar, chopped pan and add 2 tablespoon thandai consitent and give it a churn.
Garnish with pistachio, edible silver foil and serve cold.

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