Diabetic Friendly Coconut Thandai Recipe

Ingredients:  8-10 almonds 5 cashews 6 unsalted pistachios 350ml coconut milk

Ingredients:  10gm fennel powder (saunf) 1/2 tsp poppy seeds 3-4 peppercorns 1-inch cinnamon stick 5-6 saffron strands (kesar) 8-10 rose petals for garnishing

Method:  Blend coconut milk with almonds, cashews, pistachios, poppy seeds, peppercorns, and cinnamon until smooth.

Method:  Add saunf powder as a natural sweetener. Transfer the mixture to a heavy-bottomed pan and bring it to a boil.

Method:  Stir until the mixture reduces slightly in quantity. Pour into glasses and refrigerate until set.

Serve chilled, garnished with rose petals and saffron strands.