Ingredients –

• 2 tbsp. thandai masala
• 2 cups thickened milk
• saffron strands
• rose water
• 1 tsp sugar
• Cocoburst Hazelnut spread OR Cocoburst White cholate spread

Easy steps –

• Soak almonds cashew nuts, peppercorns, raisins, cardamom, poppy seeds, fennel seeds and melon seeds in 1/2 cup water for 5-6 hours.
• Strain the water and grind the soaked ingredients in a blender to make a smooth paste
• Add little milk if required, add the rest of the milk
• Pass the mixture through a soup strainer
• Add sugar, saffron soaked in milk and rose water and mix well
• Add Cocoburst Hazelnut spread OR Cocoburst White cholate spread
• Blend all the above ingredients in a blender
• Refrigerate the mixture for 3-4 hrs.
• Garnish with nuts, serve chilled