Thandai stands for a cool drink. Its a popular drink prepared during Holi festival an Indian festival of colours. Thandai usually serve as a summer drink as a thirst quencher. I love the combination of sweet and spicy ingredients in this drink thus, decided to make them at once. Love the vibrant colour and flavor from the soaked saffron strands. I bough my rose spread from a local Mid Eastern shop specialised in exotic food products. I bought the rose spread out of curiosity and finally i got an excuse to make a full use of them. If you can't find rose spread simply replace them with dried rose petals which is good enough to give u the rose boost in the drink.
This simple to make drink is rich with nuts and spices. If you are serving them to your kids you may sieve the drinks thru a strainer for a smooth taste but i prefer to serve my thandai as it is to enjoy the wholesome goodness of the drink furthermore, my girls loves the fine paste of nuts in every gulp. The milk are flavoured with exotic nuts and spices which is absolutely addictive.
Ingredients
3 cups whole milk
1 tbsp cashew nuts
1-2 tsp rose petal spread
1 tbsp melon seeds
1/2 tsp nutmeg powder
1/2 tsp cinnamon powder
1 tsp fennel seeds powder
4 pieces black peppercorns
12 pieces almonds
12 pieces pistachios
1/2 tsp saffron strands(soaked in 3 tbsp warm milk)
1/2 tsp poppy seeds
3/4 cup water
1/4 cup granulated white sugar
1 tbsp rose water
Methods
In a blender or coffee grinder, grind the cashew nuts,almonds,pistachios,black peppercorns,poppy seeds and melon seeds into a fine powder.
In a pan, boil milk in a medium heat. Once the milk started to come to a full boil, add sugar and the ground nuts mixture. Using a whisker, whisk the mixture well to prevent lumps
Add the nutmeg powder,cinnamon powder and fennel seeds powder. Whisk to combined
Add the rose petal spread,water,rose water and soaked saffron strands. Whisk well.
Refrigerate for atleast 2 hours before serving
Sprinkle with almond slices and serve chilled.
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