Chilled Thandai made from scratch
You can gulp down glasses of this drink - it's that good! Made with a simple spice and nut mix that can be stored for a few days in the fridge, Thandai is a fantastic summer drink because of its cooling properties and a special must-make for Holi!
Servings: 4 people
Ingredients
Thandai Masala
- 10 - 12 Almonds blanched and peeled
- 10 - 12 Cashews
- 10 - 12 Raisins
- 10 - 12 Cardamom Pods
- 25 - 30 Black Peppercorns
- 1 Teaspoon Poppy Seeds
- 1 ½ Teaspoons Fennel Seeds
- 2 Teaspoons Melon Seeds
Thandai Milk
- 3 Cups Whole Milk use full fat for best results
- 2 Pinches Saffron
- ⅓ Cup Sugar
- 1 Tablespoon Rose Water
Instructions
Thandai Masala
- Grind all the masala ingredients to a coarse powder and set aside.
Thandai Milk
- Heat the milk in a heavy bottomed pot and bring to a boil. Once the milk boils, reduce the heat to low and simmer.
- Meanwhile, crush the saffron in a bowl. Add a ladle full of hot milk to it, and set aside to use later.
- Add all the thandai masala to the pot of simmering milk and mix. Continue to heat on low and add the sugar. Keep stirring and cooking till the sugar dissolves, about 2-3 minutes. Turn off the flame and allow the milk mixture to rest for 30 minutes.
- Add the saffron milk mix and the rosewater to the thandai milk pot and combine. Allow to rest for another 30 minutes.
- Strain the milk into a bottle or jug using a fine sieve or strainer. Press down the masala in the strainer using the back of a spoon to ensure you extract as much of the masala flavour as possible.
- Chill the thandai in the refrigerator for 8 hours or overnight. Always serve chilled!
Video
Nutrition
Calories: 317kcal | Carbohydrates: 41g | Protein: 11g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 18mg | Sodium: 85mg | Potassium: 539mg | Fiber: 5g | Sugar: 27g | Vitamin A: 308IU | Vitamin C: 3mg | Calcium: 295mg | Iron: 3mg