Thandai Recipe for Holi

De Swasthi's Recipes · 30 min

Ingredientes

Preparación

1. 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.
2. Peel the almonds. Rub off the pistachio skins if you like.
3. 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.
4. Blend to a coarse paste. Add ½ cup milk and blend until very smooth, adding more milk as needed.
5. Bring 4 cups milk to a gentle boil. Add the sugar and the paste, then taste and adjust the sugar.
6. Turn off the heat and stir well.
7. Cover and refrigerate for at least 4 hours; overnight gives the best flavour.
8. Strain through a filter over a pitcher, pressing the solids to extract all the liquid.
9. Stir 1 to 1½ teaspoons gulkand into each serving glass, then add the thandai.

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