Authentic Indian Thandai

Ingredients

Saffron strands

a pinch for garnishing

Ice cubes

as needed

Milk

1 litre, chilled

Sugar

1/2 cup

Rose water

1 tablespoon

Cardamom pods

8, seeds only

Fennel seeds

1 tablespoon

Poppy seeds

1 tablespoon

Melon seeds

1 tablespoon

Pistachios

1/4 cup, soaked and peeled

Cashews

1/4 cup, soaked

Almonds

1/4 cup, soaked and peeled

Instructions

1. First, soak almonds, cashews, pistachios, melon seeds, and poppy seeds in separate bowls for at least 4 hours or overnight. This makes them easier to peel (for nuts) and blend.
2. In a blender, add the soaked and peeled almonds, cashews, pistachios, melon seeds, poppy seeds, fennel seeds, cardamom seeds, rose water, and sugar. Blend until you get a smooth paste. Add a little milk if required to facilitate blending.
3. Pour the chilled milk into a large bowl. Gradually add the prepared paste, stirring continuously to ensure it's fully incorporated into the milk.
4. Strain the mixture through a fine-mesh sieve to remove any coarse particles. This step is crucial for achieving the characteristic silky texture of Thandai.
5. Refrigerate the Thandai for at least an hour. This allows the flavors to meld together wonderfully.
6. Serve the Thandai in glasses over ice cubes, garnished with a few strands of saffron. The ice cubes ensure that the Thandai is served extra cold, enhancing its refreshing quality.
7. Enjoy the invigorating and flavorful Thandai, and let every sip take you on a journey to the heart of Indian celebrations.