Saucepan@saucepan · Shared this recipeFollowNorth Indian · drinkThandaiA traditional North Indian chilled milk drink flavored with soaked nuts, seeds, and aromatic spices, sweetened and served during festivals.total1 hr 30 minprep1 hr 30 minservings8Original recipe on vegrecipesofindia.comKeep this recipeAdd a copy of Thandai to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients8 servingsBack to 8 servings1 cup warm water3 tbsp almonds, - 30 grams, rinsed2 heaped tablespoons pistachios, - 20 grams, unsalted and rinsed2 tbsp poppy seeds ), white, (khus khus0.25 cup melon seeds, - 30 grams2 tbsp rose petals ), - dried or fresh or swap with 2 tablespoons rose water or 2 tablespoons gulkand (rose preserve1 tbsp fennel seeds0.5 tsp whole black pepper3 green cardamoms, - husks removed and seeds kept15 saffron strands, - optional0.5 cup sugar, - 100 grams8 cup milk, - cold or chilled, add as neededice cubes, - as required, optionalfew rose petals, or chopped almonds or pistachios for garnishStepsClear checksTap an ingredient or step to check it off.1Step 1: In a bowl, pour 1 cup warm water.2Step 2: Then add almonds, pistachios, poppy seeds (khus khus), melon seeds, dried rose petals, fennel seeds and black pepper.3Step 3: Mix very well. Cover and keep aside for minimum one hour or two hours. If you use water at room temperature, then you can also keep overnight or for 4 to 5 hours in the fridge.4Step 4: After 1 to 2 hours, pour the whole mixture including the soaking water in a grinder or blender jar. Do make sure to use a high-speed grinder or blender.5Step 5: Add 1/2 cup sugar, seeds from 3 to 4 green cardamoms and the saffron strands.6Step 6: Blend the mixture to a very smooth and fine paste. Remove in a bowl and keep aside. You can cover and refrigerate if not using immediately.7Step 7: To prepare thandai, take about 4 tablespoons of the thandai paste in a glass. You can add less or more thandai paste as needed.8Step 8: Add chilled milk. You can also use half-half combination of milk and water.9Step 9: Mix very well. Check the taste and add more sugar if needed.10Step 10: Add a few ice cubes if you like.11Step 11: Garnish with rose petals. You can also garnish with some chopped almonds or pistachios.12Step 12: Serve thandai immediately. Alternatively, you can prepare the thandai drink in a large mug or jug. Refrigerate and then serve.13Step 13: For make ahead, store the thandai paste in the refrigerator and it keeps well for a week.getsaucepan.com/r/f4f746ab-58c7-4535-b8cc-e4428ae81832 · Original: https://www.vegrecipesofindia.com/thandai-recipe/
