Thandai

Name: Thandai
Prep time: 8 h
Cook time: 10 min
Total time: 8 h 10 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1L whole milk; 80g blanched almonds; 50g cashews; 2 tbsp poppy seeds; 2 tbsp fennel seeds; 6 cardamom pods, seeds; 10 whole black peppercorns; 1 tbsp dried rose petals; 1 pinch saffron; 100g sugar; 2 tbsp rose water; ice to serve

A cooling Indian spiced milk drink with almonds, rose petals and saffron — traditionally served at Holi.

Total time

490 min

Prep

480 min

Cook

10 min

Difficulty

medium

Cuisine

Indian

vegetariangluten-free

Ingredients

1Lwhole milk

80gblanched almonds

50gcashews

2 tbsppoppy seeds

2 tbspfennel seeds

6cardamom pods, seeds

10whole black peppercorns

1 tbspdried rose petals

1 pinchsaffron

100gsugar

2 tbsprose water

iceto serve

Instructions

Soak almonds, cashews, poppy seeds and fennel seeds in water overnight.

Blend soaked nuts and seeds with cardamom, pepper, rose petals and 200ml milk until very smooth.

Strain through a fine sieve, pressing to extract all liquid.

Heat remaining milk with sugar and saffron until sugar dissolves.

Cool completely.

Combine nut paste with milk.

Add rose water and mix well.

Serve chilled over ice.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

556

Protein

18.9g

Fat

26.6g

Carbs

70.9g

Fiber

12.9g

Sodium

126mg

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