Thandai

Name: Thandai
Ingredients: 3 tablespoons cashews (about 25 grams); 3 tablespoons almonds (about 25 grams); 2 tablespoons pistachios (about 15 grams); 2 tablespoons poppy seeds (about 15 grams); 1 tablespoon melon seeds (about 8 grams); 5-6 green cardamom pods; 1 teaspoon black peppercorns; 1 teaspoon fennel seeds; Less than 1/3 teaspoon ground cinnamon; 10-12 saffron strands; A few dried rose petals; 1-2 pinches nutmeg; as needed Milk; Powdered rock sugar (mishri) or regular sugar, to taste

Sudha Agrawal @SudhaAgrawal_123

Mumbai

Thandai is a special drink for Holi. It tastes delicious during the spring festival and refreshes the body. Its sweetness and aroma are truly uplifting. You can make a premix at home and store it, then just mix it with cold milk whenever you want a quick, refreshing drink.

Traditionally, authentic thandai does not include turmeric, but here I’ve added a little roasted turmeric along with saffron for a nice color when serving. You can skip the turmeric if you prefer.

Sudha Agrawal @SudhaAgrawal_123

Mumbai

Traditionally, authentic thandai does not include turmeric, but here I’ve added a little roasted turmeric along with saffron for a nice color when serving. You can skip the turmeric if you prefer.

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Ingredients

3 tablespoonscashews (about 25 grams)
3 tablespoonsalmonds (about 25 grams)
2 tablespoonspistachios (about 15 grams)
2 tablespoonspoppy seeds (about 15 grams)
1 tablespoonmelon seeds (about 8 grams)
5-6green cardamom pods
1 teaspoonblack peppercorns
1 teaspoonfennel seeds
Less than 1/3 teaspoon ground cinnamon
10-12saffron strands
A fewdried rose petals
1-2 pinchesnutmeg
as neededMilk
Powdered rock sugar (mishri) or regular sugar, to taste

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Steps

1

Gather the cashews, almonds, pistachios, black pepper, saffron, cinnamon, melon seeds, nutmeg powder, and dried rose petals.
2

Also gather the poppy seeds and fennel seeds. If you like, lightly heat all the ingredients together in a pan over very low heat for about 2 minutes to remove any moisture. Be careful not to roast them; just dry them out slightly.
3

Place all the ingredients in a blender or spice grinder.
4

Grind into a coarse powder. Store the thandai premix in a small bottle or container in the refrigerator. Use as needed to make thandai.
5

To serve, take cold milk or add ice to milk as desired. For each glass of milk, add about 1 to 1 1/2 teaspoons of thandai premix and sweeten with powdered rock sugar or regular sugar to taste. Here, I’ve also added a pinch of turmeric powder for color, but you can skip it if you prefer.
6

Sprinkle a little extra premix on top and add fresh rose petals if you like.
7

Your special Holi drink, thandai, is ready to serve.