THANDAI

                         THANDAI

                                                             (Serves 4)

Thanda drink in Hindi means cool drink. Thandai is a very delicious refreshing cold milk drink, made with dry fruits and uniquely flavored with saffron and spice powder. Traditionally Thandai is prepared during the Holi Festival (The Festival of Colors)

INGREDIENTS:

·      4 cups Milk (About 1 Liter)

·      ½ cup Sugar or as per taste

·      15-20 Almonds, soaked and blanched

·      15-20 Pistachios, soaked and blanched

·      15-20 Cashews, soaked

·      1 tsp. Poppy Seeds (Khus-Khus), soaked

·      2 T Melon Seeds, soaked

·      Few Pinches of Saffron Strands, crush in mortar and pestle with pinch of sugar

·      2 tsp. Fennel Seeds/Saunf

·      ½ tsp. Cardamom Powder (use 4-5 green cardamom pods)

·      2 Pinches Black Pepper Powder

·      2 tsp. Rooh Afza Rose Syrup or 2 tsp. Rose Water or few drops of Rose Essence (I used Rose Water)

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INGREDIENTS FOR GARNISHING EACH THANDAI DRINK:

·      Few strokes of Nutmeg

·      Few Saffron Strands

·      ½ tsp. Slivered Almond and Pistachio

·      Rose Petal, if available

LET’S MAKE:

Soak almond and pistachios in hot water for 1 hour and remove shell.

Soak cashews, poppy seeds and melon seeds together in hot water for 1 hour.

Crush saffron strands and cardamom seeds with pinch of sugar in mortar and pestle. Keep aside.

Crush fennel seeds in mortar and pestle and keep aside.

Drain water from cashews, poppy seeds and melon seeds.

Blend drained poppy seeds, melon seeds, cashews and blanched almonds and pistachios with little milk until smooth paste. Keep aside.

Heat the milk on medium high heat.

Add sugar and bring it up to a boil stirring once in a while.

Add crushed fennel seeds and ground paste and continue boiling for 1 minute.

Add crushed saffron, cardamom powder and continue boiling for 1 minute.

Switch off the heat.

Add black pepper powder and Rooh Afza Rose syrup or rose water or rose essence.

Refrigerate at least for 2 hours to infuse all spice flavor into the milk.

Strain Thandai Milk through fine strainer and discard solids and transfer in a serving glass.

Garnish with few strokes of nutmeg, few strands of saffron, slivered almond and pistachio on top and rose petals if available and serve Cold Thandai Drink.

Enjoy…

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“HAPPY HOLI EVERYONE” March 6^th 2015