Summary: This fresh, homemade Thandai tastes absolutely heavenly, far superior to the readymade mixes available in the market. Milk, energised with almonds and spices, Thandai is the perfect drink to serve on special days and festive occasions like Holi and Diwali. The aroma of fennel, cardamom, pepper and saffron rise atop the dense flavour of fully boiled milk, to pamper the senses and rejuvenate the spirit. You can strain the mixture before serving if you want it smooth, but if you like the coarse mouth-feel of ground almonds and poppy seeds, you can enjoy the drink as it is without straining.
4 1/2 cups full- fat milk , boiled and cooled
1/4 cup powdered sugar
a pinch of freshly ground black pepper (kalimirch)
a few saffron (kesar) strands
To Be Blended Into A Fine Powder
1/4 cup almonds (badam)
2 tbsp poppy seeds (khus-khus)
2 tbsp fennel seeds (saunf)
1/2 tsp cardamom (elaichi) powder
20 whole white peppercorns
- Combine the prepared powder and milk in a deep bowl, mix well using a whisk and refrigerate for 2 hours.
- Strain the mixture through a strainer, add the sugar, pepper powder and saffron and mix well.
- Pour equal quantities of the thandai into 4 individual glasses and serve chilled.