Classic Thandai

Nutrition values are AI-estimated based on ingredients.

• 1/4 cup whole almonds
• 1/4 cup shelled pistachios
• 1/4 cup whole cashews
• 1 tablespoon whole black pepper
• 2 tablespoons fennel seeds
• 1 tablespoon poppy seeds
• 1 tablespoon green cardamom pods
• 1 tablespoon melon seeds
• 1 tablespoon dried rose petals
• 1/2 teaspoon saffron strands
• 500 ml milk (full-fat)
• 1/4 cup milk
• 1 tablespoon granulated sugar
• Ice cubes

1. 1Add whole almonds, shelled pistachios, whole cashews, whole black pepper, fennel seeds, poppy seeds, green cardamom pods, melon seeds, dried rose petals, and saffron strands into a small blender jar.
2. 2Blend all the dry ingredients into a fine, pale green/beige powder.
3. 3Pour 500 ml milk into a small saucepan and bring it to a simmer over low heat, stirring occasionally.
4. 4Add 2 teaspoons of the prepared Thandai powder to a small glass jar.
5. 5Add 1/4 cup of the warm milk from the saucepan to the powder and stir thoroughly to form a thick, light beige paste.
6. 6Pour the Thandai milk paste into the simmering milk in the saucepan.
7. 7Stir continuously and allow the mixture to simmer gently over low heat for several minutes until it takes on a creamy, light beige color and thickens slightly.
8. 8Add 1 tablespoon of granulated sugar to the simmering Thandai milk and stir until it is fully dissolved, continuing to simmer for a short period.
9. 9Carefully pour the Thandai milk through a fine-mesh sieve into a large glass mug, using a spoon to press down on the collected solids to extract all liquid.
10. 10Chill the strained Thandai until well chilled.
11. 11For serving, pour the chilled Thandai over ice cubes in a clear glass.

These instructions are our analysis of the original video. Watch on YouTube →