This sweet masala drink is prepared with milk, nuts and flavorful items like fennel seeds, poppy seeds, white pepper, and saffron and with a dash of rose syrup.
- Evaporated Milk – One 12 oz can
- Sugar – 4 tbsps
- Water – ¼ cup
- Almonds – 5
- Cashews – 5
- Saffron – a pinch
- White pepper – ½ tsp heaped
- Fennel Seeds – ½ tsp heaped
- Poppy Seeds – ½ tsp heaped
- Rose Syrup – few drops
- Elaichi Powder – ¼ tsp
Warm 3 tbsps of water and add the saffron strands and let it soak for half an hour.
Soak cashews and almonds for half an hour.
Also soak white pepper, fennel seeds and poppy seeds for half an hour.
After half an hour, peel the skin of the almond and grind the almond, cashews, fennel seeds, poppy seeds and white pepper together by adding the remaining water.
Take the evaporated milk in deep bowl or pan. Now add this ground mix into the evaporated milk. Also add the sugar, soaked saffron water, elaichi powder and rose syrup and mix well.
Let it sit in the refrigerator for about 1 to 2 hours so that the masala mix can incorporate well.
That’s it. Thandai is ready. Serve chilled. (If you want smooth milk, drain the milk and serve if not you can serve as is with the masala)
Evaporated milk can be substituted with regular milk as I mentioned above.
Pistachios can be added along with almonds and cashews.
As my evaporated milk was bit sweet, I added less sugar. Adjust accordingly.
White pepper can be substituted with black. Adjust the masala proportions as per your taste.
Adapted from From Tarla Dalal