Thandai

Name: Thandai
Total time: 30 min
Ingredients: ⅓ cups Almond; ⅓ cups Cashew; 5 tbsp Pistachio; 2 tbsp Cantaloupe; 2 tbsp Poppy seed; 1 tbsp Fennel seed; ¼ cups + 2 tsp Dried rose petals; 2 tsp Peppercorn; 20 Cardamom; 1 tsp Saffron; 4 cups Milk; 1 tsp Rose water; 4 tbsp Sugar; 8 tbsp Thandai Powder

By Ministry of Curry · 30 min

Ingredients

Almond⅓ cups
Cashew⅓ cups
Pistachio5 tbsp
Cantaloupe2 tbsp
Poppy seed2 tbsp
Fennel seed1 tbsp
Dried rose petals¼ cups + 2 tsp
Peppercorn2 tsp
Cardamom20
Saffron1 tsp
Milk4 cups
Rose water1 tsp
Sugar4 tbsp
Thandai Powder8 tbsp

Instructions

Put all the Thandai powder ingredients in a bowl and mix well.
If using a small spice grinder, grind the nut mix to a fine powder in 2 or 3 batches; a larger blender can do it all at once.
Do not overgrind, as the nuts will start to release oil.
Store the powder in an airtight container; it makes 2 cups.
Add ice, milk, sugar, rose essence and Thandai powder to a blender and blend until smooth.
Strain if you like, then refrigerate and serve chilled, garnished with sliced pistachios and rose petals.

Summarized from Ministry of Curry's video. Watch it for the details.

Watch the recipe video Open the official recipe

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