1 cup warm water
3 tablespoons almonds or 30 grams
2 heaped tablespoons pistachios or 20 grams
2 tablespoons poppy seeds (khus khus)
¼ cup melon seeds or 30 grams melon seeds
2 tablespoons dried rose petals or 2 tablespoons rose water or 1 to 2 tablespoons gulkand
1 tablespoon fennel seeds
½ teaspoon whole black pepper
3 to 4 green cardamoms – husks removed and seeds kept
1 pinch saffron – optional
½ cup sugar or 100 grams sugar
1 glass chilled milk
ice cubes as required
few rose petals or chopped almonds or pistachios for garnish
In a bowl, pour 1 cup warm water.
Then add almonds, pistachios, poppy seeds (khus khus), melon seeds, dried rose petals, 1 tablespoon fennel seeds and ½ teaspoon black pepper.
Mix very well. Cover and keep aside for minimum one hour or 2 hours. If you use water at room temperature, then you can also keep overnight or for 4 to 5 hours.
Making Thandai Paste.
After 1 to 2 hours, pour the whole mixture including the soaking water in a grinder or blender jar. Do make sure to use a good grinder or blender.
Add ½ cup sugar, seeds from 3 to 4 green cardamoms and 1 pinch of saffron.
Blend the mixture to a very smooth and fine paste. Remove in a bowl and keep aside. You can cover and refrigerate if not using immediately.
Making Thandai Recipe
To prepare thandai, take about 4 tablespoons of the thandai paste in a glass. Add chilled milk. You can also use half-half combination of milk and water.
Mix very well.
Add a few ice cubes.
Garnish with rose petals. You can also garnish with some chopped almonds or pistachios.
Serve thandai immediately. Alternatively, you can prepare the thandai drink in a large mug or jug. Refrigerate and then serve.
Serves : 8
Swadisth Bhojan – smakelijk eten – Bon appétit – Enjoy your meal