Thandai is a drink true to its name, the ultimate summer cooler and capable of saving from heat strokes during burning summer season. It is a traditional drink in India that’s had and served during the festivals of Holi and Maha Shiv Ratri. It is easily available on road side stalls or sweet shops all over but there’s nothing like thandai made at home.
- Milk 2 cups
- Sugar 4 teaspoons or as per taste
- Green cardamoms seeds, soaked for an hour 4
- Black pepper corns, soaked for an hour 6 – 8
- Almonds, soaked and pealed 8 – 10
- Cashew nuts, soaked for an hour 6 – 8
- Husked melon seeds 1 tablespoon
- Poppy seeds (khaskhas) 1 tablespoon
- Cloves 3 – 4
- Rose water 1 teaspoon
- Saffron strings, dissolved in 2 tbsp warm milk Few
- Fresh cream (optional) 2 tablespoons
- Crushed ice 1 cup
- Add all ingredients except milk, rose water saffron and ice to a grinder jar.
- Grind all to a fine paste. 1 or two tablespoons of milk may be added to get a fine and smooth paste.
- Dissolve the paste in milk, mix well and strain pressing the residues to squeeze it to last drop add cream and mix well.
- Add rose water and saffron to it and pour into glasses with crushed ice. Serve chilled.
Tip: You may add more dry fruits to your choice to make the paste.
Few dried rose petals may also be added while grinding the ingredients.
Preparation Time: 10 minutes