Thandai – traditionally associated with Holi, thandai is a chilled almond-flavored beverage and is tremendously welcome for change, when the temperatures soar. It’s tasty and cools you down!
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
Recipe:
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.
By: Archa Dave
