Thandai
A drink where and half milk and whole milk do the work.
contains dairy
Ingredients
US
Metric
- 470 ml Half and Half Milk
- 470 ml Whole Milk
- 15 ml Rose Water
- 60 ml Sugar
- 180 ml Water
- 15 ml Cashews
- 15 ml Melon Seeds
- 2 ml Saffron Strands
- 2 ml Cinnamon Powder
- 2 ml Nutmeg Powder
- 2 ml Rose Petal Spread (Gulkand)
- 7 ml Fennel Seed Powder
- 7 ml Cardamom Powder
- 2 ml Poppy Seeds
- 12 pieces Almonds
- 15 pieces Pistachios
- 4 ml Black Peppercorns
Make it lactose-friendly
- 2 cups Half and Half Milk → lactose-free milk, oat milk, or almond milk
- 2 cups Whole Milk → lactose-free milk, oat milk, or almond milk
Steps
- 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.
- Stir it with a spoon and milk will have a beautiful pale yellow color. Set it aside.
- Let's assemble our thandai masala ingredients. Feel free to adjust spices according to taste.
- Add all the nuts and spices to a grinder.
- Grind spices to their powdered form. Set it aside.
- You can ground the spices in a motor and pestle too.
- Boil milk in a heavy bottomed pan.
- Stir in the nuts and spices one by one onceit comes to a full boil.
- 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.
- Stir in saffron flavored milk, rose spread and rose water. If no rose spread available add 2 tablespoons of rose water.
- 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.
- Thandai tastes best when served chilled.
Nutrition (estimated, per serving)
| Calories | 892 |
|---|---|
| Protein | 29.9 g |
| Fat | 72.2 g |
| Carbs | 45.2 g |
| Fiber | 18.1 g |
| Sodium | 113 mg |