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.
- ½ cup almonds (badam)
- 1 ½ cup Milk
- 4 Tbsp Sugar
- 1 ½ tsp whole black pepper (kali mirch)
- 1 Tbsp fennel seeds (saunf)
- 2 Tbsp poppy seeds (khuskhus)
- 4 green cardamom (ilatchi)
- 2 Tbsp 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 petals!