Ingredients:
1 litre full-fat milk
1/2 cup sugar (adjust to taste)
10-15 almonds (blanched and peeled)
10-15 cashews
10-15 pistachios
2 tablespoons melon seeds (magaz)
2 tablespoons poppy seeds (khus khus)
1 tablespoon fennel seeds (saunf)
1 tablespoon cardamom powder
A pinch of saffron strands
1/2 teaspoon black pepper powder
1/2 teaspoon rose water (optional)
Ice cubes for serving
Instructions:
- Soak almonds, cashews, pistachios, melon seeds, and poppy seeds in water for 4-5 hours or overnight.
- Drain the soaked nuts and seeds and grind them into a smooth paste using a blender or food processor. You can add a little milk to aid in grinding.
- In a heavy-bottomed pan, heat the milk and bring it to a boil.
- Reduce the heat to low and add the ground nuts and seeds paste to the milk.
- Stir well and simmer the mixture for about 10-15 minutes on low heat, stirring occasionally to prevent it from sticking to the bottom of the pan.
- Add sugar, cardamom powder, black pepper powder, and saffron strands to the milk mixture.
- Mix well until the sugar is completely dissolved and the flavors are well combined.
- Turn off the heat and let the Thandai mixture cool down to room temperature.
- Once cooled, strain the mixture using a fine mesh strainer or cheesecloth to remove any coarse particles.
- Add rose water if using and mix well.
- Refrigerate the Thandai for at least 2-3 hours before serving.
- Serve chilled Thandai garnished with chopped nuts and saffron strands, along with ice cubes.
