Thandai Video

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Milk, energised with almonds and spices, Rajasthani thandai drink is the perfect drink to serve on special days and festive occasions like Holi and Diwali.

Recipe Description for Thandai

Preparation Time: 10 mins
Cooking Time: 10 mins
Makes 6 glasses
Show me for glasses

Ingredients

For Thandai
4 1/2 cups full-fat milk
1/2 cup sugar
1/2 cup almonds (badam)
1/2 cup cashew nuts (kaju)
1/2 cup pistachios
2 tbsp melon seeds (charmagaz)
10 whole black peppercorns (kalimirch)
1 1/2 tbsp fennel seeds (saunf)
1 small stick cinnamon (dalchini)
1 1/2 tbsp poppy seeds (khus-khus)
8 cardamoms (elaichi)
2 tbsp dry rose petals
1/2 tsp saffron (kesar) strands
1 tbsp warm milk

For The Garnish
4 tsp finely chopped pistachios
a few saffron (kesar) strands

Method

For thandai

To make the {span class="bold1"}thandai{/span}, combine the saffron and 1 tbsp warm milk in a bowl and keep aside.
Boil the milk and sugar in a deep non-stick pan or saucepan.
Refrigerate the milk till cold. Keep aside.
In a deep bowl, add almonds, cashews, pistachios, watermelon seeds, black peppercorns, fennel seeds, cinnamon, poppy seeds, cardamom, rose petals and enough water for atleast 2 hours. Drain well and do not discard the soaked water.
Blend in a mixer using ¾ cup of soaked water till smooth.
Combine the cold milk, prepared paste and saffron-milk mixture in a big mixer jar and blend till smooth.
Drain using a strainer.
Pour equal quantities of the thandai into 6 equal glasses.
Serve the {span class="bold1"}thandai{/span} chilled garnish with chopped pistachio and saffron strands.

See step by step images of Thandai Recipe

RECIPE SOURCE : Rajasthani Cookbook

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