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!
Preparation Time : 15-20 minutes
Cooking Time : 30 minutes
Servings : 4
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
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.
