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.
Note About Bhang: When using
Bhang, only the leaves are used. The stem and seeds are discarded. The
leaves are boiled and steeped for about ten minutes on a low to medium
heat. Thereafter, ground to a fine paste and strained, resulting in a
fine smooth green paste. This paste may be added along with sugar and
milk in Step 2 to make Bhang Thandaii
