Thandai is a very popular drink from Rajasthan made from dry fruits, saffron and milk. The recipe is super simple to make and and healthy too. You can savour the Thandai hot, during cold winter nights or cold during the famous festival of Mahashivratri and Holi. The Thandai is often mixed with ‘bhang’ to make an intoxicating drink.
Make 6 servings
Ingredients to make Thandai Recipe
1 litre of milk (I used 2% milk)
3/4 cup sugar
a few strands of Saffron | Kesar
Ingredients to be ground into a fine powder
1/4 cup almonds, blanched and peeled
1/4 cup cashewnut
1/4 cup pistachios
2 tablespoons poppy seeds
2 teaspoons cardamom powder ( from 8 to 10 cardamoms)
1/2 teaspoon of cinnamon powder
8 to 10 whole black peppercorns
Click here to see a cideo recipe of how to Blanch Almonds
Add the almonds, cashewnuts, pistachios, cinnamon, cardamom, black pepper and poppy seeds into a blender. Add a 1/4 cup of milk and grind the dry fruits into a fine paste.
In a heavy bottom sauce pan; add in the milk and saffron. Bring the milk mixture to a boil. When the milk begins to boil add sugar and simmer stirring continuously till the sugar melts.
Add in the powdered nut and spice mix into the milk and simmer for another 5 minutes. Turn off the heat and allow the mixture to cool and refrigerate.
Serve the Thandai chilled for the festival of holi or even serve it as a dessert drink after your festive lunch.