Thandai
Spiced milk with almonds, peppercorn, fennel, cardamom and rose petals
Ingredients
- 2 ½ cup full-fat milk
- 3 tbsp sugar
- Few strands saffron
- Few pistachios chopped
For thandai masala
- ¼ cup almonds
- 2 tsp melon seeds
- 3-4 green cardamom
- 6-8 peppercorns
- 2 tsp poppy seeds / khus khus
- 1 tsp fennel seeds / saunf
- ½ tsp dried rose petals
Instructions
- Soak almonds in water for 1 hour. Soak melon seeds, cardamom, peppercorn, poppy seeds, fennel seeds in water for 1 hour.
- Meanwhile boil the milk and add sugar. Simmer till the sugar dissolves. Remove from heat and allow to cool slightly.
- Peel the skin of almonds and grind with melon seeds, cardamom, peppercorn, poppy seeds and fennel to a smooth paste adding water as required.
- Add the ground paste, rose petals and mix well. Cover and refrigerate for 2-3 hours for the flavors to mingle.
- Strain the mixture through a strainer and add saffron. Pour into glasses and garnish with chopped pistachios and serve chilled.
Notes
- You can serve the thandai without straining too.
- If you don't have dried rose petals, substitute with ¼ tsp rose essence.
- Cashewnuts can be added instead of melon seeds.