Thandai Barfi

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1. 1Step 1: In a pan dry roast ½ cup almond and ¼ cup cashew.
2. 2Step 2: Roast until the nuts turn crunchy.
3. 3Step 3: Now add 2 tbsp poppy seeds, 2 tsp fennel, 1 tsp cardamom, ½ tbsp pepper, and 2 tbsp rose petals.
4. 4Step 4: Roast on low flame until the spices turn aromatic.
5. 5Step 5: Cool completely, and transfer to the mixer jar.
6. 6Step 6: Add few thread kesar and grind to a fine powder.
7. 7Step 7: Finally, instant thandai masala is ready.
8. 8Step 8: In a large bowl take 3 cup milk powder, 1 cup prepared instant thandai masala, and 1 cup ghee.
9. 9Step 9: Mix well making sure everything is well combined.
10. 10Step 10: In a large kadai take 1¼ cup sugar and ½ cup water.
11. 11Step 11: Stir well until the sugar dissolves completely.
12. 12Step 12: Continue to boil till the 1 string consistency of sugar syrup is attained.
13. 13Step 13: Now keeping the flame on low, add the mixture.
14. 14Step 14: Keep stirring until the milk powder is well combined in sugar syrup.
15. 15Step 15: Further, add 2 tbsp ghee and mix well.
16. 16Step 16: Continue to cook on low flame until the mixture turns silky smooth consistency releasing ghee. You can also check by making a small ball and it is perfect if the mixture is non-sticky and holds shape.
17. 17Step 17: Now transfer the mixture into the tray lined with baking paper.
18. 18Step 18: Top with almonds, cashews, and press to level it up.
19. 19Step 19: Rest for 2 hours or until it cools completely.
20. 20Step 20: Now cut into pieces and ready to serve.
21. 21Step 21: Finally, enjoy thandai burfi for a week when stored in the refrigerator.
22. 22Step 22: In a saucepan take 2 cup milk, 2 tbsp prepared instant thandai powder and 2 tsp sugar.
23. 23Step 23: Stir well and boil the milk well. Before serving, filter the milk.
24. 24Step 24: Finally, thandai milk is ready to be enjoyed chilled or warm.