Sanjeev Kapoor
Sanjeev Kapoor
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Thandai

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Traditionally associated with festivals like Mahashivratri and Holi thandai is a chilled almond-flavoured beverage and is terrific for when the tempratures soar. Its tasty and cools you down!

This recipe has featured on the show Khanakhazana.

Preparation Time : 16-20 minutes

Cooking time : 21-25 minutes

Servings : 4

Thandai
हिन्दी में पढ़ें

Main Ingredients

Full cream milk, Almonds

Cuisine

Uttar Pradesh

Course

Beverages

Level Of Cooking

Easy
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Ingredients

  • Full cream milk
    1 1/2 litres
  • Almonds blanched and peeled
    25
  • Cashewnuts soaked
    20
  • Pistachios blanched and peeled
    30
  • Melon seeds (magaz) soaked
    3 tablespoons
  • Poppy seeds (khuskhus/posto) soaked
    3 tablespoons
  • Saffron (kesar)
    a few strands
  • Sugar
    1 1/2 cups
  • Green cardamoms
    8-10
  • Rose petals
    20-25
  • Cinnamon
    1 inch stick
  • Black peppercorns
    8-10

Method

Step 1

Grind together almonds, cashewnuts, pistachios, melon seeds and poppy seeds with a little milk to a fine paste. Bring milk to a boil in a pan. Add saffron and mix.

Step 2

When the milk begins to boil add sugar and simmer till the sugar melts. Grind green cardamoms, dried rose petals, cinnamon and black peppercorns to a fine powder.

Step 3

Add the paste to the milk and mix well. Simmer for three to four minutes. Add the powdered masala to the milk and mix well. Chill the milk and serve.

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