Thandai (A rich creamy Indian drink flavoured with saffron) recipe
ingredients
5 cups (1 litre) 32 fl oz Milk
1/2 cup (60 g) 2 oz Almonds (badaarn), soaked in water for 1 hour, peeled
2 tbsp (30 g) 1 oz Cashew nuts (kaj)
1/2 cup (60 g) 2 oz Almonds (badaarn), soaked in water for 1 hour, peeled
2 tbsp (30 g) 1 oz Cashew nuts (kaj)
Soaked for 2 hours and drained:
1/2 cup Melon (magaz) seeds
10 - 15 Black peppercorns (sabut kali mirch)
6 tsp (12 g) Poppy seeds (khus khus)
10 Green cardamom (choti elaichi)
2 tsp (4 g) Aniseed (saunf)
10 tbsp (200 g) 7 oz Sugar
1 tbsp (15 ml) Rose water (gulab jal)
a few strands Saffron (kesar), soaked in 1 tbsp water
10 - 15 Black peppercorns (sabut kali mirch)
6 tsp (12 g) Poppy seeds (khus khus)
10 Green cardamom (choti elaichi)
2 tsp (4 g) Aniseed (saunf)
10 tbsp (200 g) 7 oz Sugar
1 tbsp (15 ml) Rose water (gulab jal)
a few strands Saffron (kesar), soaked in 1 tbsp water
method
1. Blend almonds, cashew nuts, and the drained ingredients to a smooth paste with a little milk.
2. Mix the paste in the remaining milk. Add sugar and blend again. Strain the mixture through a muslin cloth.
3. Add rose water and mix well.
4. Serve chilled, garnished with saffron strands.
2. Mix the paste in the remaining milk. Add sugar and blend again. Strain the mixture through a muslin cloth.
3. Add rose water and mix well.
4. Serve chilled, garnished with saffron strands.
serving amount
serves: 4
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