Empty My Fridge
Thandai Recipe for Holi
Ingredients
- Milk4 ½ cups
- Almond20
- Hews10 tbsp
- Pistachio15
- Cantaloupe1 ½ tbsp
- Poppy seed1 ½ tbsp
- Fennel seed1 ½ tbsp
- Cardamom12
- Cinnamon1 inch
- Black pepper4–10
- Sugar5–6 tbsp
- Saffron1 pinch
- Rose petals20
- Sliced nuts2 tbsp
Instructions
- Soak the almonds, cashews and pistachios in water for 4 hours (or in hot water for 1 hour). Soak the melon seeds and poppy seeds in a separate small bowl.
- Peel the almonds. Rub off the pistachio skins if you like.
- Drain the melon seeds and poppy seeds. Put them in the blender with the soaked nuts, fennel seeds, cardamom, cinnamon, black pepper, rose petals (if using) and saffron.
- Blend to a coarse paste. Add ½ cup milk and blend until very smooth, adding more milk as needed.
- Bring 4 cups milk to a gentle boil. Add the sugar and the paste, then taste and adjust the sugar.
- Turn off the heat and stir well.
- Cover and refrigerate for at least 4 hours; overnight gives the best flavour.
- Strain through a filter over a pitcher, pressing the solids to extract all the liquid.
- Stir 1 to 1½ teaspoons gulkand into each serving glass, then add the thandai.
Summarized from Swasthi's Recipes's video. Watch it for the details.
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