Kesar Thandai

Take a deep vessel, take 1ltr milk in it and heat the milk nicely, then add Kesar to the milk.

Then add fennel seeds, cashew nuts, Poppy seeds, Muskmelon seeds, crushed pepper, elaichi and cinnamon.

Mix everything nicely and let it sit for 7-8 hours in the fridge, then blend it into a fine paste, then add Gulkand, kulfi and remaining 2ltrs milk, blend again with a hand blender and serve chilled.