Thandai | Sardai | Video
Insanely delicious, refreshing drink infused with an array of healthy nuts, seeds and spices, traditionally served during the festival of holi
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Servings cups
Ingredients
Thandai masala:
- 20 almonds
- 15 pistachios
- 4-5 cashew nuts
- ¼ cup melon seeds
- 2 tablespoon poppy seeds
- 1 tablespoon fennel seeds
- ½ teaspoon whole black peppercorns
Thandai:
- 2 litres milk or 1 litre milk + 1 litre water
- ½ cup white sugar
- 1 pinch saffron strands
- 1 tablespoon gulkhand or rose petal jam or 2 tablespoon rose water or 2 teaspoon rose essence
- 1 teaspoon ground cardamom cardamom powder
- Ice cubes to serve
- Almonds, pistachios, dried rose petals, saffron to garnish
Instructions
Thandai masala:
- Soak almonds, pistachios, cashew nuts, melon seeds, poppy seeds, fennel seeds and peppercorns separately in warm water for at least 4 hours. Drain. Place all ingredients in a food processor. Add a little water and grind to a smooth paste. Refrigerate until ready to use.
Boil milk:
- Place milk in a saucepan over medium heat. Add sugar. Stir. When sugar dissolves, add saffron. Stir. Simmer for 2 minutes. Add gulkhand (or rose water) and ground cardamom. Simmer for a minute. Remove from heat. Store in the refrigerator.
Prepare thandai:
- Pour 250 ml thandai into a serving glass. Add ice cubes. Stir in 2 tablespoon thandai paste. Garnish with with your favorite nuts or dried rose petals.
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Nutrition
Serving: 1g | Calories: 256kcal | Carbohydrates: 31g | Protein: 11g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Cholesterol: 21mg | Sodium: 168mg | Fiber: 1g | Sugar: 15g