Burn half of coconut pieces on flame and peel skin from half pieces.
Add both coconut into mixture jar and add some milk. Churn it and strain that milk.
Soak fennel seeds, cashews, almonds, black pepper corns and cardamom pods to water for half an hour. (I have corse powder form of fennel seeds so I used it.)
Now add this to mixture jar and make a smooth paste. Add dark coconut milk and sugar into it and churn for a min. Transfer into glasses and serve chilled.
Note- If u have thandai masala then add into dark coconut milk and churn. Adjust flavor as per taste. And enjoy.
