Thandai Drink

Instructions
1. Soak the almonds in hot water for 30 minutes. Once they are soft, peel off the skin and set them aside.
2. Take a pressure cooker and add almonds, cashews, raisins/kishmish, whole white peppers / dakhni mirch, poppy seeds white / khus khus, musk melon seeds, crushed small cardamom seeds, and black cardamom seeds (crushed).
3. Add water and cover the lid of the pressure cooker.
4. Now cook on high flame for a whistle.
5. Once the pressure has naturally released, open the lid.
6. Let the mixture cool down to room temperature.

7. After cooling, transfer the cooked ingredients to a blender.
8. Add ½ cup Sugar (adjust as per your taste), cover it, and grind it into a smooth paste.
9. Strain the blended mixture into a bowl to remove coarse particles, ensuring a smooth Thandai.
10. Add 2 cups of milk and strain the mixture properly in the straining process.

11. Now add the remaining 6 cups of milk and mix well.
12. Refrigerate the Thandai for at least an hour. Add 2 cups of ice cubes and mix well. Chilled Thandai is more refreshing and enhances the flavor.