INGREDIENTS
1½ ltr full cream milk, 2 tbsp sugar, 5 ml Vetiver water
For the thandai paste
30 gm almonds, 15 gm pistachios, 20 gm cashewnuts, 1½ tbsp poppy seeds, 1 tbsp melon seeds, ½ tbsp fennel seeds, 8-10 black peppercorns, 2 gm saffron, broiled, 1 tsp green cardamom powder, ½ tsp cinnamon powder
For garnishing
8 gm pistachio nuts, blanched, peeled and slivered, 8 gm almonds, blanched, peeled and slivered, 8 gm cashew nuts, chopped, ½ gm saffron, boiled, 2 tsp rose petals, dried
METHOD
• Soak the ingredients mentioned from almonds to saffron in the thandai paste overnight in water.
• Strain the mixture and peel almonds and pistachio nuts. Prepare a silk smooth paste of the entire mixture by adding a little water.
• In a heavy-bottomed pan, add milk and boil add saffron strands, now add sugar and stir till it dissolves. Add ground paste, stir to mix thoroughly. Simmer for 5 minutes.
• Switch off the flame. Add green cardamom powder and cinnamon powder. Mix well.
• Once it cools completely, add Vetiver water and chill in the refrigerator.
For serving
• Stir and serve in glasses or traditional Kulad garnished with slivered pistachio nuts, almonds, chopped cashew nuts, broiled saffron strands and dried rose petals.
Chef tip:
- Strain the Chilled Thandai and serve or it may be consumed as it is i.e. without straining.
- Add ½ tbsp. of Gulkand to the chilled Thandai to further enhance its flavor.
