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Thandai Recipe

18.11.19 /

Ingredients

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

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.