Refreshing Mocktail Recipes- Thandai

  • A festive drink prepared from nuts and flavourful spices blended in milk.
  • SERVES- 6-8
  • 6 large cups of milk (1 1/2 litres)
  • 1/2 cup almonds (30 pieces, about 4-5 per glass)
  • 2 tbsp broken cashew nuts
  • 1/3 cup magaz (seeds of watermelon)
  • 8 tbsp khus khus (poppy seeds)
  • 8 tbsp khus khus (poppy seeds)
  • 15-20 saboot kali mirch (peppercorns)
  • 6-8 chhoti illaichi (green cardamoms)
  • Few dried rose petals
  • 10-12 tbsp sugar
  • For garnishing- a few strands of kesar (saffron) soaked in warm water
  • 1. Soak almonds separately in water for 3-4 hours.
  • 2. Soak together- magaz, khus khus, cashew nuts, peppercorns, cardamoms, saunf and rose petals for 3-4 hours. Strain.
  • 3. Peel the almonds and add to the other ingredients. Put all the soaked ingredients in mixer grinder and grind to a smooth paste by adding little water or milk
  • 4. The grinding of the ingredients should be done very well. Grind well 3-4 times to extract the juices as well as the flavour by adding some milk or water.
  • 5. Add the ground ingredients to the cold milk. Add sugar and mix well.
  • 6. Strain the milk through muslin cloth and discard the residue.
  • 7. Chill the thandai by adding ice.
  • 8. Serve garnished with soaked kesar and rose petals

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