SOYA THANDAI

Chef: Dr Kavitha Reddy

Ingredients:

3 cups soya milk

1 tbsp cashewnuts

1 tbsp almonds

1 tbsp poppy seeds

1 tbsp fennel seeds

5 peppercorns

1/2 tsp cardamom powder

6 tbsp sugar

1 tbsp rose water

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.