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Thandai Recipe

18.11.19 /

Ingredients

  • ⅓ cup raw whole almonds
  • 3 tbsp. melon seeds (from ½ cantaloupe)
  • 3 tbsp. poppy seeds
  • 2 tbsp. raw cashew halves
  • 1½ tbsp. raw shelled pistachios
  • 4 cups whole milk
  • 1½ cups sugar
  • 1 tsp. fennel seeds
  • 10 black peppercorns
  • 10 green cardamom pods
  • 1 1″ stick cinnamon, broken into pieces
  • few strands of saffron (optional)
  • 20 rose petals, plus more for garnish
  • 8 oz. floral gin, preferably Hendricks
  • ¼ tsp. freshly grated nutmeg, as garnish

Method

  1. Combine almonds, seeds, cashews and pistachios with 2 cups of water and let soak for one hour.
  2. Remove and discard skins from almonds and pistachios. Drain nuts and seeds and set aside.
  3. Bring milk to a boil in a 2-qt. saucepan. Add sugar and saffron, stirring until sugar is dissolved; set aside.
  4. Toast the fennel, peppercorns, cardamom and cinnamon in an 8″ skillet over medium heat until fragrant, about 4 minutes; let cool slightly. Transfer spices to a food processor, along with the nut mixture, 1 tbsp. milk mixture, and rose petals. Puree to a smooth paste.
  5. Whisk paste into milk mixture, and strain through a fine mesh sieve, pressing on solids.
  6. Refrigerate strained milk mixture until chilled. Stir in gin and divide between serving glasses; garnish with grated nutmeg and rose petals, if you like.

Serves 4-6

Image credit: Nidhi Chaudhry

Source:  Saveur

Thandai Recipe

Recipe by Saffron and MoreCourse: Drinks, Recipes
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes

Ingredients

  • ⅓ cup raw whole almonds

  • 3 tbsp. melon seeds (from ½ cantaloupe)

  • 3 tbsp. poppy seeds

  • 2 tbsp. raw cashew halves

  • 1½ tbsp. raw shelled pistachios

  • 4 cups whole milk

  • 1½ cups sugar

  • 1 tsp. fennel seeds

  • 10 black peppercorns

  • 10 green cardamom pods

  • 1 1″ stick cinnamon, broken into pieces

  • few strands of saffron (optional)

  • 20 rose petals, plus more for garnish

  • 8 oz. floral gin, preferably Hendricks

  • ¼ tsp. freshly grated nutmeg, as garnish

Directions

  • Combine almonds, seeds, cashews and pistachios with 2 cups of water and let soak for one hour.
  • Remove and discard skins from almonds and pistachios. Drain nuts and seeds and set aside.
  • Bring milk to a boil in a 2-qt. saucepan. Add sugar and saffron, stirring until sugar is dissolved; set aside.
  • Toast the fennel, peppercorns, cardamom and cinnamon in an 8″ skillet over medium heat until fragrant, about 4 minutes; let cool slightly. Transfer spices to a food processor, along with the nut mixture, 1 tbsp. milk mixture, and rose petals. Puree to a smooth paste.
  • Whisk paste into milk mixture, and strain through a fine mesh sieve, pressing on solids.
  • Refrigerate strained milk mixture until chilled. Stir in gin and divide between serving glasses; garnish with grated nutmeg and rose petals, if you like.

Parya Zaghand

While I think of myself as an Aussie, I’m also proud as punch of my Iranian heritage. So much so, in 2013, I created a business built around the mouth-watering delicacies of Persia; bringing you flavours of the real Iran. I wanted to create a space at the table for the golden-petaled spice: Persian Saffron.