Try out amzaing misthi doi thandai this summers.
1 cup condensed milk
1 cup fresh thick curd
1 cup fresh cream
For the rosy paste:
10 gms dry rose petals
2 tsp watermelon seeds
1 tbsp poppy seeds
2 tsp saunf
1 tsp cardamom powder
1 tsp black pepper corns
2 tsp rose water
Soak almonds, poppy seeds and watermelon seeds (without skin) separately for about one hour. Peel the almonds.
In a mixer blend all the remaining spices and sieve through a muslin cloth, two times.
Mix the juice of all apices with almonds, watermelon seeds and poppy seeds. Blend to a fine paste.
Mix together condensed milk, curd and cream. Add the rose thandai paste to the milk mixture and mix well.
Pour this mixture into small mud pots and bake at 150 degree c for about 5 minutes. Serve garnished by saffron, dissolved in milk and almonds.