Thandai
Veg
Chilled spiced milk — full-fat milk blended with a paste of almonds, poppy seeds, melon seeds, rose petals, pepper, and fennel, sweetened and served over ice during Holi.
Cuisines
Rajasthani
Awadhi
Banarasi
Best for
Snacks
Recipe
Prep: 15 min
Cook: 10 min
Total: 25 min
2-3 servings
Ingredients
| 3 tablespoons | almonds |
| 2 tablespoons | cashews |
| 2 tablespoons | pistachios |
| 2 tablespoons | melon seeds |
| 1 tablespoon | poppy seeds |
| 1 tablespoon | fennel seeds |
| 1 teaspoon | black peppercorns |
| 1 teaspoon | cardamom pods |
| 1 pinch | saffron strands |
| 2 cups | milk |
| 2 tablespoons | sugar |
| — | rose water to taste |
| — | chopped nuts for garnish |
Instructions
- 1 Soak almonds, cashews, pistachios, melon seeds, poppy seeds, fennel seeds, black peppercorns, and cardamom pods in water for 2 hours.
- 2 Drain the soaked ingredients and blend them into a smooth paste using a little water.
- 3 Boil the milk in a saucepan and add the saffron strands to it.
- 4 Add the prepared paste to the boiling milk and stir well.
- 5 Add sugar and rose water to the milk and mix until the sugar dissolves completely.
- 6 Allow the thandai to cool down to room temperature, then refrigerate it for at least an hour.
- 7 Serve chilled, garnished with chopped nuts.
Tips
For a richer flavor, you can add a few drops of kewra essence along with rose water.