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In the olden days, there would be no Holi without Thandaii. 

Almonds:   Cup
Pumpkin seeds:   Cup
Watermelon seeds Hulled:   Cup
Cantaloupe seeds Hulled:   Cup
Black Peppercorn: 1 teaspoon
Water: Cup
Sugar: 4 Tablespoons
Milk: 2 Quarts

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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


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