Thandai recipe


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Thandai recipe
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For the milk
To serve
Info box
  • Preparation time
  • Cooking time
  • Recipe category Dessert
  • Recipe yield 4
  • Recipe cuisine Indian

For the milk

  • Soak the nuts, poppy seeds, and sultanas in a bowl of warm water for 30 minutes.
  • Drain and puree the mixture in a food processor to make a paste.
  • Add a little water to thin out if needed.
  • Heat the milk in a heavy-based saucepan set over moderate heat.
  • As it reaches the boil stir in the sugar, saffron, and cinnamon stick.
  • Reduce to a gentle simmer, stirring frequently, until the sugar has dissolved.
  • Lightly crush the cardamom pods and pick the seeds out.
  • Grind with the peppercorns in a mortar with a pestle.
  • Stir the powder into the milk.
  • Remove the milk from the heat and leave to cool for 15 minutes.
  • Strain into a jug, cover, and chill overnight.

To serve Thandai

  • The next day, pour the Thandai into glasses.
  • Garnish with the sliced almonds, pistachios, and cashews before serving.
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