Chilled Thandai to serve for Holi, Mahashivaratri and during hot summer days.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
- Whole Milk - 4 cups
- Sugar - 1/3 cup
- Gulkand - 1 tsp
- Rose water - 1 tbsp
- Saffron strands - 1 pinch
To be ground coarsely:
- Melon seeds - 1 tbsp
- Almonds - 10
- Cashews - 5
- Nutmeg - 1 small pinch
- Fennel seeds - 1 tsp
- Poppy seeds - 1 tsp
- Black pepper corn - 3
Take milk, that has already been boiled and cooled to room temperature in a deep saucepan.
Take 2 tbsp of milk separately in a small bowl. Crush the saffron strands and add it to the bowl to soak in the milk for 10 mins.
Simmer the milk in the sauce pan. Add sugar and stir to dissolve.
Meanwhile take melon seeds, almonds, cashews, nutmeg, fennel, poppy seeds and pepper corn in a mixie jar.
Pulse at regular intervals till the ground to a coarse powder.
Add this powder to the simmering milk, add gulkand, saffron soaked milk and stir well till there are no lumps.
Simmer and cook for 8 - 10 mins. The milk will thicken a bit.
Take the pan off the stove, stir in rose water and let it cool to room temperature.
Refrigerate for 2 to 3 hours or till you serve.
Before serving, pass the milk through a sieve to strain out the ground ingredients.
Serve chilled thandai in tall glasses garnished with almond slivers and saffron strands.