Easy Thandai

Por Your Food Lab · 30 min

Ingredientes

Modo de preparo

1. Put the almonds, pistachios, melon seeds, poppy seeds, fennel seeds, peppercorns, cardamom, dried rose petals and saffron in a bowl, add enough water to cover everything fully, then cover and soak for 5-6 hours or overnight.
2. Drain the soaked mixture into a mixer jar, add the water, rock sugar, ginger powder, nutmeg and 300-350 ml chilled milk, and blend to a fine mixture without blending for long so it stays cold.
3. Set a sieve over a large stock pot, lay a muslin cloth over it, pour in the blended mixture, and let the milk drain through.
4. Gather the cloth corners, twist and squeeze out the rest of the milk into the pot.
5. Return the leftover paste to the mixer jar, add 300-350 ml more chilled milk, blend again and strain the same way; repeat if needed to extract the flavour.
6. Taste the strained thandai and sweeten if needed.
7. In a bowl, whisk the rabdi, fresh curd and the remaining milk until smooth, then pour through the sieve into the thandai and mix well.
8. Chill in the fridge for a while without adding ice, then serve; garnish with saffron strands and sliced nuts if you like.

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