Traditionally associated with festivals like Mahashivratri and Holi thandai is a chilled almond-flavoured beverage and is terrific for when the tempratures soar.
This recipe has featured on the show Khanakhazana.
Full Cream Milk, Almonds
Level of Cooking
Ingredients list for Thandai
1 1/2 litres Full Cream Milk
25 Almonds blanched and peeled
20 Cashewnuts soaked
30 Pistachios blanched and peeled
3 tablespoons Melon seeds (magaz) soaked
3 tablespoons Poppy seeds (khuskhus/posto) soaked
a few strands Saffron (kesar)
1 1/2 cups Sugar
8-10 Green cardamoms
20-25 Rose petals
1 inch stick Cinnamon
8-10 Black peppercorns
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.
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.
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.