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Thandai (Chilled Almond Drink)

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Here’s a lesser known fact about me. I do not take juices or any beverages except tea or coffee. So it was always challenging for me when it came to serving guests any drinks. It may sound funny, but even mixing Tang seemed to be a dreadful task. Thankfully D would help me with the taste test and make suggestions. With summer here, one frequent request I get from D is for refreshing drinks. As I wanted him to have something healthy yet refreshing, I thought of making Thandai. Thandai, also known as Sardai, is chilled milk which has a mixture of nuts and other flavourings. This drink is more popular in North India and is associated with the festivals Maha Sivarathri and Holi.

The recipe I followed is that of Chef Sanjeev Kapoor. This recipe yields approximately 2-3 glasses of Thandai. The rose petals used in Indian cooking are those of Edward Rose, which has a lovely fragrance. What I do is I get these roses, wash them thoroughly in water and dry them by spreading on a piece of news paper for a couple of days. Once dried, I store them in an airtight container and refrigerate.

Thandai (Chilled Almond Drink)

Source:  Sanjeev Kapoor

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Thandai (Chilled Almond Drink)
Here's a lesser known fact about me. I do not take juices or any beverages except tea or coffee. So it was always challenging for me when it came to serving guests any drinks. It may sound funny, but even mixing Tang seemed to be a dreadful task. Thankfully D would help me with the taste test and ma
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Soak the cashews, poppy seeds and melon seeds in a bit of water. Keep aside for at least 15 minutes.
  2. Grind green cardamoms, dried rose petals, cinnamon and black peppercorns to a fine powder. Keep aside.
  3. Grind the soaked cashew mixture along with almonds and pistachio with a little milk to a smooth, fine paste.
  4. Bring the milk to a boil in a pan.
  5. Add the saffron and sugar and mix till sugar dissolves.
  6. Add the almond paste and mix well. Allow to simmer for 3-4 minutes.
  7. Add the powdered masala to the milk and mix well.
  8. Switch off heat and allow to cool. Chill the milk before serving.
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