Thandaii

Ingredients

Almonds: ¼  Cup
Pumpkin seeds: ¼  Cup
Watermelon seeds Hulled: ¼  Cup
Cantaloupe seeds Hulled: ¼  Cup
Black Peppercorn: 1 teaspoon
Water: ½ Cup
Sugar: 4 Tablespoons
Milk: 2 Quarts

Method

Soak Almonds in water over night. Remove the skins.
Combine all items except milk and sugar. Blend at a high speed or in a food processor to a very smooth fine paste. Add sugar and milk. Store in the refrigerator.

Now a days, Thandaii is getting more sophisticated. Restaurants add Saffron for color and flavor. Traditionally, Thandaii only had "Char Magaz" nuts as listed in the recipe. Nowadays, restaurants are also adding Pistachios for color. Serve on Ice.