Thandai | Family Food Tales with Mrs Alyona Kapoor | Sanjeev Kapoor Khazana

This popular chilled drink preparation is particularly famous during the Holi festival. Mrs. Alyona Kapoor shows us how to make it at home.

THANDAI

Ingredients

7½ cups + 1 tablespoon milk
20-24 almonds, soaked and peeled
8-10 black peppercorns
2 tablespoons poppy seeds (khus khus) soaked
1½ tablespoons fennel seeds (saunf), soaked
2 tablespoons melon seeds, soaked
½ teaspoon green cardamom seeds
½ cup sugar
A large pinch saffron strands + for garnishing
¾ teaspoon green cardamom powder
Sliced pistachios for garnishing

Method

1. Heat 7 cups milk in a deep non-stick pan.
2. Blend together almonds, peppercorns, poppy seeds, fennel seeds, melon seeds, cardamom seeds and sugar with 1 tablespoon milk into a fine paste.
3. Add saffron to the milk and stir to mix.
4. Add the prepared paste, mix well and simmer for 3-4 minutes. Add cardamom powder, mix well and strain. Refrigerate to chill.
5. Garnish with pistachios, saffron strands and serve chilled.

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Cuisine - Indian

Course - Beverages

Dish - Beverages