Thandai recipe

For the milk

• Soak the nuts, poppy seeds, and sultanas in a bowl of warm water for 30 minutes.
• Drain and puree the mixture in a food processor to make a paste.
• Add a little water to thin out if needed.
• Heat the milk in a heavy-based saucepan set over moderate heat.
• As it reaches the boil stir in the sugar, saffron, and cinnamon stick.
• Reduce to a gentle simmer, stirring frequently, until the sugar has dissolved.
• Lightly crush the cardamom pods and pick the seeds out.
• Grind with the peppercorns in a mortar with a pestle.
• Stir the powder into the milk.
• Remove the milk from the heat and leave to cool for 15 minutes.
• Strain into a jug, cover, and chill overnight.

To serve Thandai

• The next day, pour the Thandai into glasses.
• Garnish with the sliced almonds, pistachios, and cashews before serving.