READY IN: 5mins       SERVES:4 glasses

Scarlet Saffron Massi


  • 4 1/2 cups full- fat milk , boiled and cooled
  • 1/4 cup powdered sugar
  • a pinch of freshly ground black pepper
  • 1/4 tbsp of saffron threads

To Be Blended Into A Fine Powder

  • 1/4 cup almonds
  • 2 tbsp poppy seeds
  • 2 tbsp fennel seeds
  • 1/2 tsp cardamom powder
  • 20 whole white peppercorns


  1. Combine the prepared powder and milk in a deep bowl, mix well using a whisk and refrigerate for 2 hours.
  2. Strain the mixture through a strainer, add the sugar, pepper powder and saffron and mix well.
  3. Pour equal quantities of the thandai into 4 glasses and serve chilled.