THANDAI

THANDAI INGREDIENTS

2 cups Half and Half (use regular milk)

2 cups Whole milk

1 tablespoon Rose water

1/4 cup Sugar + 2 tablespoon (adjust according to taste)

3/4 - 1 cup Water (adjust accordingly)

THANDAI MASALA INGREDIENTS

1 tablespoon Cashew pieces

1 tablespoon Melon Seeds (magaztari)

1/2 teaspoon Saffron strands

1/2 teaspoon Cinnamon Powder

1/2 teaspoon Nutmeg Powder

1-2 teaspoon Rose petal spread (gulakand)

1 ½ teaspoon Saunf powder (Fennel seeds powder)

1 ½ teaspoon Cardamom Powder

1/2 teaspoon Poppy Seeds

10-12 pieces Almonds

10-15 pieces Pistachios

3-4 pieces Black Peppercorns 

METHODS

Let's assemble out thandai masala ingredients.

I have used half and half and full cream milk. But you can substitute it with full cream milk.

Boil milk in a bowl and soak saffron strands in it.

Allow it to sit for 15 - 20 minutes.

Stir it with a spoon and milk will have a beautiful pale yellow color.

Add all the nuts and spices to a grinder.

Grind it to a fine or chunkier paste.

Boil milk in a thick bottom pan.

When it comes to a full boil, stir in nuts and spices one by one.

Whisk it up so that no lumps remain. Add sugar and keep whisking the liquid. Give it a good boil and take it off the flame. Allow it to cool down.

After 30 minutes stir in saffron flavored milk, rose spread and rose water. If no rose spread available add Two tablespoon rose water.

Add water and refrigerate this drink for at least 3-4 hours or until chilled.

If you prefer strain the liquid and serve chilled garnished with chopped nuts and saffron strands.