Thandai recipe

Thandai recipe

22 January, 2019
Average: 1.5 (11 votes)

Cuisine

serves for

4

total time

1 HR 0 MIN

ingredients

Almonds
60 gr
Cashew Nuts
40 gr
Pistachios
60 gr, shelled
Poppy Seeds
2 tbsp
Raisins
100 gr
Whole Milk
1 l
Caster Sugar
175 gr
Saffron
1 pinch
Cinnamon Sticks
1, small
Green Cardamom
1 tbsp
Black Peppercorns
1 tsp
Almonds
80 gr, sliced
Pistachios
60 gr, shelled and sliced
Cashew Nuts
40 gr, finely chopped

Preparation

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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