Thandai Recipe

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.