I love milk be it plain, with chocolate, rose syrup, kesar, etc etc. The options are endless. Thandai is usually made during the Holi festival. I made thandai during Holi but didn’t get a chance to blog it. Can’t wait till next Holi. Anyway anytime can be thandai time. Its a healthy drink if made at home. I hate the commercially prepared one as it contains colour and essence and Not even sure if they are using almonds considering the cost of these nuts. The actual thandai is made by grinding all the ingredients to a paste and then is strained and squeeze in a muslin cloth to obtain the flavour. I think its a waste of fine and expensive ingredients. Hope you like my version of thandai, especially since you can make it in bulk and store in the fridge for further use.
This a pure healthy recipe and not spiked with any substances!
6 to 8 servings
2 tsps aniseeds (valiyari)
2 tsps poppy seeds (khus khus)
8 big cardamom pods
2 tsps peppercorns
¼ tsp saffron (kesar)
12 tsps sugar
6 to 8 cups cold milk
- Remove the seeds from the cardamom pods.
- Roast aniseeds, poppy seeds, cardamom seeds, peppercorns over very low flame till you get the aroma of the aniseeds and poppy seeds will begin to pop.
- Take the pan off the heat. Mix in the saffron.
- Let the mixture cool down.
- Put the mixture and almonds in a coffee grinder and process it into a fine powder.
- Divide the powder between 6 to 8 glasses.
- Add the cold milk and sugar. Mix well.
- Add crushed ice and serve immediately.
- You can add powdered sugar to the mixture and keep it. I don’t add it as I would like to use artificial sweeteners for diabetics.
- If you prefer a slightly pungent taste add a few more peppercorns.
- Serve as a dessert. Instead of ice top it with kesar pista or vanilla ice cream.
- Store the extra masala in an airtight container in the fridge.
You may want to check out the following:
|beetroot tomato juice|
|mango strawberry smoothie|
|mint lemon juice|
Sending this recipe for the following event: