Chris F. Nicholson

Thandai

thandai.html

Ingredients

  • 2 cups Half and Half Milk
  • 2 cups Whole Milk
  • 1 tablespoon Rose Water
  • 1/4 cup Sugar
  • 3/4 cup Water
  • 1 tablespoon Cashews
  • 1 tablespoon Melon Seeds
  • 1/2 teaspoon Saffron Strands
  • 1/2 teaspoon Cinnamon Powder
  • 1/2 teaspoon Nutmeg Powder
  • 1/2 teaspoon Rose Petal Spread (Gulkand)
  • 1.5 teaspoons Fennel Seed Powder
  • 1.5 teaspoons Cardamom Powder
  • 1/2 teaspoon Poppy Seeds
  • 12 pieces Almonds
  • 15 pieces Pistachios
  • 3/4 teaspoon Black Peppercorns

Directions

  1. Boil milk in a bowl and soak saffron strands in it. Allow it to sit for 15 - 20 minutes. Soaking saffron strands in hot milk releases its color and flavor.
  2. Stir it with a spoon and milk will have a beautiful pale yellow color. Set it aside.
  3. Let's assemble our thandai masala ingredients. Feel free to adjust spices according to taste.
  4. Add all the nuts and spices to a grinder.
  5. Grind spices to their powdered form. Set it aside.
  6. You can ground the spices in a motor and pestle too.
  7. Boil milk in a heavy bottomed pan.
  8. Stir in the nuts and spices one by one onceit comes to a full boil.
  9. Whisk so that no lumps remain. Add sugar and keep stirring the liquid. Give it a good boil and take it off the flame. Allow it to cool completely.
  10. Stir in saffron flavored milk, rose spread and rose water. If no rose spread available add 2 tablespoons of rose water.
  11. Allow it to sit for a while (an hour or more) so that it can soak in all the flavors. Later sieve it through a strainer, add water and refrigerate this drink for at least 3-4 hours or until chilled.
  12. Thandai tastes best when served chilled.

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