What an invigorating drink this is!
Made with mix of nuts, saffron, rose petals, poppy seeds and my another favorite fennel seeds, “Thandai” is my all time favorite milk based Indian drink. All my growing up summers, this used to be my morning delight. Halidiram’s Mishrambhu, can’t even count number of bottles I have consumed. Holi, Festival of colors is incomplete for me without Thandai. In US, where temperature is not quite appropriate for this drink, still on holi, with Gujiya, Thandai always remains on my must- to do list.
Thandai tastes good when served chilled and is a very refreshing summer drink. Due to its ingredients it stated as a high calorie drink but in humid summer days when people perspire a lot, it act as a instant energizer. Some people like the Thandai to be spicy( increase the amount of black pepper corns or add any spice of choice that goes well in the drink) or nutty and sweet.
- 1/2 cup Almonds
- 1/2 cup Cashew nuts
- 20 -25 Kali Mirch (Black peppercorns)
- 1/4 cup Raisins
- 20 Choti Elaichi (Green Cardamom)
- 2 tsp Khuskhus (Poppy seeds)
- 2 tsp Saunf (Fennel seeds)
- 2 tsp Khabuje Ki Giri (Melon seeds)
- 4-5 cups Milk
- 1/2 cup Sugar (or as per taste)
- 1/4 tsp crushed Kesar (Saffron) soaked in milk
- few drops Rose essence (optional)
- Sliced Pistachios and rose petals for garnishing
- Soak almonds, cashew nuts, peppercorns, raisins, cardamom, poppy seeds, fennel seeds and melon seeds in 2 cups of water for overnight.
- Grind everything in a blender to a smooth paste.
- Add little water if required while grinding.
- Add chilled milk, sugar, soaked saffron and rose essence (can use rose water too)
- Mix it well in the mixer.
- Strain the mixture.
- Pour it in to serving glasses.
- Garnish with rose petals and sliced pistachios.
- Serve and enjoy….