Classic Thandai Spiced Milk
This classic thandai is a chilled Indian spiced milk drink flavored with almonds, pistachios, fennel, cardamom, saffron, and rosewater. Creamy, fragrant, and gently peppery, it is especially refreshing for festive gatherings or warm days.
Servings4 Portions
Prep Time20 Mins
Cook Time20 Mins
Difficulty
Intermediate
Ingredients
4
- whole milk750 ml
- melon seeds or pine nuts0.8 tbsp
- white poppy seeds0.8 tbsp
- blanched almonds15 g
- pistachios15 g
- ground cardamom0.5 tsp
- fennel seeds1 tsp
- black peppercorns6
- caster sugar30 g
- saffron strands soaked in warm milk0.5 tsp
- rosewater1 tsp
- dried rose petals1 tsp
Step-by-Step Instructions
01
Place the melon seeds or pine nuts, white poppy seeds, almonds, pistachios, cardamom, fennel seeds, and black peppercorns in a small bowl. Cover with boiling water, making sure everything is submerged, then cover the bowl and soak at room temperature overnight to soften.
02
Pour the whole milk into a medium saucepan. Add the soaked nut and spice mixture along with its soaking liquid. Bring to a gentle boil over medium heat, stirring occasionally, then reduce the heat and simmer uncovered for 10 minutes.
03
Remove the pan from the heat. Stir in the caster sugar and the saffron, including the warm milk it was soaked in. Let the mixture cool until lukewarm.
04
Blend the mixture until as smooth as possible. Strain through a double layer of muslin or a fine cheesecloth into a jug, pressing gently to extract the flavored milk.
05
Stir in rosewater to taste, starting with 1 tsp. Chill thoroughly, then serve in small glasses garnished with dried rose petals if desired.
