Thandai Paste

Traditional Spiced Milk Drink

Print Recipe Pin Recipe

Prep Time 20

Cook Time 3

Course Beverage

Cuisine Indian

Servings 5

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.

Keyword thandai