Sunday, March 20, 2011

Thandai is immensly popular in the North India. And, Holi is incomplete with it. You could of course add Bhang, if you wish to, but the one that I made today is without it  :)


You Will Need:
  • 500 ml Milk
  • 1 1/2 cups Water
  • 1/2 cup Sugar - or more if you need
  • A handful of Almonds
  • 2 tsp poppy seeds
  • 1 tsp saunf/fennel seeds
  • 1 tbsp melon seeds - soaked
  • 2-3 cardamom pods
  • 5-6 peppercorns
  • 2 tsp rose water
  • A few strands of saffron - soaked in warm milk
  • A few almond slivers for garnish
  • A few mint leaves/Rose petals - for garnish
How To:
  • Boil milk & set aside to cool
  • Soak almonds & poppy seeds in water for a couple of hours.
  • In a mixer, grind together almonds, melon seeds, poppy seeds, cardamom, fennel seeds, peppercorns with sugar with some milk into a smooth paste.
  • Strain through a seive, Add mill, water, rose water & mix well.
  • Check for sugar. Pour into individual glasses, garnish with saffron, almond slivers & mint leaves
Serve Chilled .. Enjoi !!

There are various versions of this drink. You can add pistashios or even cashewnuts or both. Just soak them along with almonds & proceed with the recipe.

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