Homemade Thandai From Scratch
Thandai is a traditional Indian drink made during the festival of Holi. It is filled with nuts, spices and a little sugar for sweetness. The recipe is easy to make ahead as well.
Equipment
- Blender
- Sauce pot
- Strainer
Ingredients
Thandai Mixture -
- 1/4 cup Almonds
- 1/4 cup Cashews
- 2 tbsp Pistachios
- 1 tbsp Pumpkin seeds
- 1 tbsp Poppy seeds
- 1 tbsp Fennel seeds
- 1 tsp Green cardamon powder
- 1/2 tsp Cinnamon powder
- 1/4 tsp Black pepper powder
- 1/4 tsp Turmeric powder
- 10 tsp Rose petals
- Pinch of Saffron
- 1/2 tsp Almond extract
- 1/2 tsp Rose water
- 1 tsp Vanilla
For the milk -
- 1 tbsp Sugar
- 3 cups milk
- 1 cup Ice
Saffron cream -
- 3 tbsp Heavy cream
- Pinch of saffron
Instructions
Thandai Mixture -
- Soak the almonds, cashews, pistachios in 1/4 cup warm water for 10 mins.
- Blend the nuts and water with the rest of the ingredients until smooth. Set aside.
For the Milk -
- Bring the milk to a boil in a heavy bottom pan, add the thandai mixture and bring to a boil again. Reduce the heat and simmer. Add the sugar and simmer for 10 mins.
- Remake from the heat and add the ice to cool it down immediately. Transfer to the fridge once its come to room temperature and let it cool down completely for atleast an hour.
- Strain and pour into glasses.
Optional -
- To make the saffron cream, warm the cream, add the saffron and simmer. Remove from the heat and let it cool down. Pour over the thandai milk while serving.
Notes
- Make this the night before and let it sit in your fridge overnight before straining and serving.