Summer Recipe- Keep Yourself Hydrated With Badam Thandai

Rich, refreshing, and super easy-to-make, this Thandai recipe is the perfect drink for the festive occasion of Holi and Shivratri.

This thick and luscious drink is packed with dry nuts and flavored with fragrant spices. It’s completely gluten-free, vegetarian, and I promise it’s super addictive.

Ingredients

½ teaspoon Saffron strands
¼ cup Warm milk
2 cups Half and Half (use regular milk)
1¾ cup Whole milk
¾ tablespoon Rose water
1/4 cup Sugar + 2 tablespoons (adjust according to taste)
½ cup Water (optional)
12 – Almonds
12 – Cashews
10 – Pistachios
¾ teaspoon Black Peppercorns (adjust according to taste)
10 – Cardamom Powder (or use 1½ teaspoons of Cardamom Powder)
1 teaspoon Poppy Seeds
1 teaspoon Fennel seeds (or use 1½ teaspoons of fennel seeds powder)
1 tablespoon Melon Seeds (chaar magaz)
½ teaspoon Cinnamon powder
½ teaspoon Nutmeg Powder
1¼ teaspoons Rose petal spread (gulkand)

Method

* Transfer Almonds, Cashews, Melon Seeds, cardamom seeds, Fennel Seeds, Pistachios, Poppy

* Seeds, and Black Peppercorns to a motor and pestle.

* Pound the spices to a fine powder.

* Add nutmeg powder and cinnamon. Mix to combine. Set aside.

* Soak saffron in warm milk for 10 minutes. Set aside.

* Meanwhile, combine milk + half-n-half in a large pot.

* Add sugar and whisk to combine.

* Stir in Thandai Powder. Whisk it well.

* Stir in Rose petal jam or gulkand.

* Bring the milk mixture to a boil. Keep whisking the thandai. Once the thandai comes to a full boil, take it off the flame.

* Allow the Thandai to sit for a while (an hour or more) so that it can soak in all the flavors. Stir in rose water and mix it well.

* Strain the mixture through a sieve. Press the leftover gritty stuff with a spoon and allow the thandai to drain through the sieve.

* Pour in saffron milk that we had prepared earlier in the recipe. Mix to combine.

* Cover the Thandai mix with a plastic cover.

* Refrigerate for 3-4 hours or overnight.

* Chilled thandai is ready to be served. Give it a good stir.

* Pour in glasses. Garnish with slivered almonds, saffron strands and serve chilled.