Soya Thandai

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.

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