Quaker Oats Thandai

Quaker Breakfast

• Quaker Oats - 1 ½ cup
• water - 3 cups
• Almonds - 10-12
• Cashew Nuts - 10-12
• Black Peppercorns - 25-30
• Raisins - 10-12
• Cardamom - 10-12
• Poppy Seeds - 1 tsp
• Fennel Seeds - 1 tsp
• Melon Seeds - 1 tsp
• Sugar - 1/4th cup
• Saffron Soaked in milk - 1 pinch saffron, 1 tbsp milk
• Rose water - 1/2tsp

• Heat a pan on medium flame. Dry roast Quaker Oats for 5 minutes to avoid rawness of the Oats. Cool down these Oats
• Take a blender, add dry roasted Quaker Oats, Water as required, grind it and keep it aside.
• Soak almonds, cashew nuts, peppercorns, raisins, cardamom, poppy seeds, fennel seeds and melon seeds in ½ cup of water for 5-6 hours.
• Strain the water and grind the soaked ingredients in a blender to make a smooth paste.
• Add the ground paste to the Quaker Oats mixture and strain the mixture through a sieve.
• Cook this Quaker Oats thandai mixture in a sauce pan for 5 minutes on a low flame.
• Add sugar, saffron and rose water and mix till sugar is dissolved in it.
• Cool down the thandai for a while and then refrigerate it.
• Pour the thandai in serving glasses, garnish with rose petals and dry fruit slivers.