Indian•healthy
Thandai Powder
Thandai powder is a perfect blend of nuts and spices. This powder when combined with milk gives you the most refreshing drink called Thandai, that is enjoyed in the Northern parts of India during the warm summer months and especially on the occasion of Holi.
- Prep time
- 10 min
- Cook time
- 5 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
2
- 1/2 cup Almonds
- 1/3 cup Cashews
- 1/3 cup Pistachios
- 2 tbsp Fennel Seeds (Saunf)
- 2 tbsp Poppy Seeds (Khus khus)
- 2 tbsp Melon seeds (Charmagaz)
- 20-25 pods Green Cardamom (Elaichi)
- 1.5 tsp Black peppercorns
- 3 tbsp Rose Petals (I used dried)
- 20 strands Saffron (optional )
- 2 cup Milk (preferably pasteurized whole milk, divided)
- 1-1.5 tbsp Sugar (adjust to taste)
- 2 tbsp Thandai powder
- 1/2 tsp Rose Water ((optional) or dried rose petals)
- 8-10 strands Saffron (Kesar) (to garnish )
- 1 tsp Pistachios (sliced, to garnish)
Instructions
- 1
Add all ingredients for Thandai powder in a blender.
- 2
Grind to a fine powder. Store in an airtight container for up to a month.
- 3
Heat milk in a saucepan. Once it comes to a boil, simmer and mix the thandai powder, sugar, and rose water. Turn off heat.
- 4
Thandai is ready. If you like, you can strain the milk.
- 5
Serve warm or cold. To serve cold, refrigerate for 30 minutes to 8 hours. Garnish with sliced pistachios, saffron and dried rose petals.