Thandai - a refreshing Indian drink made with milk, almonds and spices, perfect to cool you down on a hot summer day and traditionally prepared during Holi.
Course
Drinks
Cuisine
Indian
Prep Time1day
Cook Time5minutes
Total Time1day5minutes
Servings4
AuthorManuela Zangara
Ingredients
1lt. – 4 cups full fat milk
½cupalmondswhole and peeled
2 ½tbspmelon seedschar magaz
1tbspwhite poppy seedskhuskhus
1tbspfennel seeds
½tspcardamom powder
6-8peppercorns
1 ½tbsprose water
½cupsugar
Saffron strandsa pinch
Pistachiosa few to decorate
Edible rose petalsa handful (optional)
Instructions
Soak the almonds in water overnight.Then drain and set aside.
Soak the melon seeds, poppy seeds and fennel seeds in water for 2 hours.Then drain and keep aside.
Put the milk and sugar in a pot and bring to a boil. Once the sugar dissolves turn off the heat and allow it to cool.
In the meantime, grind the almonds, peppercorns and all the seeds and make a fine paste using 1 cup of water.
Add this paste to the milk and mix well. Then cover and keep aside for at least 1 hour.
Strain the mixture through a fine sieve, pressing down the solids.
Add the saffron strands, rose water and cardamom powder and mix well. Refrigerate until chilled.
When ready to serve, stir the thandai, pour it into glasses and garnish with some chopped pistachios, saffron and edible rose petals (optional). Serve chilled.