Thandai Paste
Traditional Spiced Milk Drink
Ingredients
For Thandai Paste (Masala):
- 1/4 cup almonds ( badam )
- 2 tbsp cashew nuts (kaju)
- 2 tbsp pistachios (pista)
- 2 tbsp melon seeds (magaz)
- 1 tbsp poppy seeds (khus khus)
- 1 tbsp fennel seeds (saunf)
- 1/2 tsp whole black peppercorns
- 4-5 green cardamoms
- 1 tbsp dried edible rose petals
For Thandai Drink:
- 4 cups full-fat milk
- 1 generous pinch of saffron strands
- 1 a splash of rose water (optional)
Instructions
Soak and prepare the nuts:
- Place almonds, cashews, pistachios, melon seeds, poppy seeds, fennel seeds, black peppercorns, and cardamoms in a bowl.
- Cover with warm water and soak for 2–3 hours.
- If short on time, soak in hot water for 1 hour.
- Drain and peel the almond skins.
Make the paste:
- Transfer the soaked ingredients to a blender along with dried rose petals.
- Add 2–3 tablespoons of water or milk and grind into a smooth, fine paste.
Prepare the milk:
- Bring milk to a gentle boil in a heavy-bottomed pan.
- Add sugar and saffron strands.
- Stir until the sugar dissolves and the milk turns lightly yellow from the saffron.
- Allow the milk to cool to room temperature.
Mix and chill:
- Add the prepared Thandai paste and rose water to the cooled milk.
- Whisk well until combined.
- Cover and refrigerate for 2–3 hours so the flavours infuse properly.
Strain and serve:
- Strain through a fine sieve or muslin cloth for a smoother drink if desired.
- Pour the chilled Thandai into glasses and garnish with sliced pistachios, almonds, rose petals, and saffron strands.
Notes
Pro Tips:
✔ Use full-fat milk for a richer and creamier texture.
✔ Grind the paste very smooth for the best flavour.
✔ Longer chilling time improves the infusion of spices and nuts.
✔ Adjust black pepper depending on how strong you want the spice.
✔ Serve well chilled for the best taste.
✔ Grind the paste very smooth for the best flavour.
✔ Longer chilling time improves the infusion of spices and nuts.
✔ Adjust black pepper depending on how strong you want the spice.
✔ Serve well chilled for the best taste.
