Thandai is a very refreshing spicy cold drink with aromatic flavors; main ingredients are almond, milk, sugar and some spices. Traditionally thandai is served during the Indian holiday “Holi”. Holi is a celebration of the harvest season.
Recipe will serve 4.
- 1/2 cup almonds (badam)
- 1 1/2 cup Milk
- 4 tablespoons Sugar
- 1 1/2 teaspoon whole black pepper (kali mirch)
- 1 tablespoon fennel seeds (saunf)
- 2 tablespoon poppy seeds (khuskhus)
- 4 green cardamom (ilatchi)
- 2 tablespoons rosewater
- 2 cup water, adjust as needed
- Soak almonds in water for at least 6 hours. Peel off the almond’s skin.
- Grind black pepper, fennel seeds, poppy seeds, and cardamom.
- Using a blender, blend the almonds into a paste. Add just enough water to let the almond blend into a paste.
- In the same blender add the grinded spices and about ½ cup of water with almond paste. Blend until creamy.
- Add 1 cup of water and sugar blend until sugar dissolve.
- Strain the mix through the fine strainer or cheesecloth.
- Return the left over ground paste to the blender with rest of the water.
- Blend again and extract the liquid once more.
- Discard remaining ground mash.
- Mix the almond liquid, milk, and rose water.
- Thandai is ready serve over the crush ice.
- Garnish with rose peddle!