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IIThandaai (Raisin Nut Milk Laced with Fennel) II


  • 21/2 cups water
  • 2tbsp. Fennel seeds
  • 1/2 tsp. cardamom seeds
  • 4 whole cloves
  • 2/3rd cup raisins
  • 1/2 cup almonds, blanched and chopped
  • 1/4th cup pistachios, chopped
  • 1/4th cup melon seeds, sunflower seeds, or pine nuts.
  • 1 liter Milk
  • 1/4th tsp. saffron threads, dry-roasted and powdered


  • Bring the water to boil in a small saucepan. Add the fennel seeds, cardamom and cloves, cover, and remove from the heat. Set aside for ten minutes.
  • Place the raisins, almonds, pistachios and melon seeds, sunflower seeds, or pine nuts in a bowl and add fennel tea. Cover and set aside for at least 1 hour.
  • Transfer it to a blender, cover, and blend until the nuts & spices are reduced to a smooth texture. Pour into a strainer and set over a bowl. When some of liquid had drained through the sieve, gather the corners and squeeze tightly to extract the maximum liquid.
  • Heat 2 tbsp. of milk and add saffron. Combine the nut milk, saffron milk and remaining milk in a large jug and chill well.
  • Serve over a crushed ice.


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