Thandai

Method

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1. Soak the almonds, melon seeds and poppy seeds in cold water for 4 hours.

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2. Drain and slip the skins off the almonds.

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3. Soak the saffron in the warm milk for 10 minutes and crush the threads against the cup.

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4. Grind the soaked nuts and seeds with the fennel, peppercorns, cardamom seeds, rose petals and 100 ml of the cold milk to a very smooth paste.

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5. Whisk the paste into the remaining cold milk with the sugar until the sugar dissolves.

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6. Stir in the saffron milk and the rose water.

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7. Strain the whole lot through muslin, pressing the solids to get everything through.

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8. Chill 2 hours.

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9. Stir well and pour into tall glasses over ice.

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10. Scatter the pistachios over and serve.

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Chef’s Tips

• Four hours of soaking, and peel the almonds.
• Strain through muslin, not a sieve.
• Two hours chilling — it tastes different cold.

Pairing Suggestions

• Malpua
• Holi
• Gujiya

Storage & Reheating

Keeps 3 days refrigerated. Shake before pouring.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.