Recipe Summary
This Homemade Thandai is rich, aromatic, and packed with nuts, seeds, and warming spices. Served chilled with saffron and ice, it is the perfect festive cooler for warm days.
Ingredients
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1/2 cup Cashews
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1/2 cup Almonds
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1 tablespoon Cardamom powder
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2 tablespoons Poppy seeds
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3 tablespoons Melon seeds
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3 tablespoons Fennel seeds
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4–5 Edible dried rose petals
For the Thandai Mix:
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1 cup Milk
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2 tablespoons Prepared thandai mix
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A few strands of Kesar
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Ice cubes
For the Drink:
METHOD
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Prepare the Thandai Mix: Blend cashews, almonds, cardamom powder, poppy seeds, melon seeds, fennel seeds, and dried rose petals into a fine powder.
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Heat the Milk: In a pan, add milk, 2 tablespoons of the thandai mix, and kesar.
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Simmer the Mixture: Heat until the milk begins to boil lightly while stirring occasionally.
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Cool the Drink: Allow the thandai to cool completely.
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Serve Chilled: Pour over ice and serve cold.
Helpful Tips
For Extra Flavor: Refrigerate overnight for deeper flavour infusion.
Adjust Thickness: Add more milk if you prefer a lighter consistency.
Storage: Store the thandai mix in an airtight jar for future use.
