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Punjab · Snack

Thandai

Traditional 68. Thandai recipe

🧺 Ingredients

• ¼ cup raw almonds
• ¼ cup cashews
• 2 tbsp watermelon seeds
• 2 tbsp melon seeds
• 1 tbsp fennel seeds
• 1 tbsp poppy seeds
• ½ tsp black pepper
• 6-8 green cardamom pods
• 10-12 saffron strands
• 1 tbsp rose petals (dried, optional)
• 1 liter whole milk
• ½ cup sugar (adjust to taste)
• 1 cup water
• Ice cubes
• Few fresh basil leaves for garnish (optional)

👩‍🍳 How to make Thandai

1. Soak nuts & seeds (5 mins): Soak almonds, cashews in warm water for 5 mins. Drain. Peel almonds (skin will come off easily).
2. Roast spices (3 mins, medium-low heat): In dry pan, lightly roast fennel seeds, poppy seeds, watermelon seeds, melon seeds for 2-3 mins until aromatic. Cool.
3. Grind ingredients (5 mins): In food processor, combine soaked nuts, roasted seeds, black pepper, cardamom seeds (from pods), saffron, rose petals (if using). Add ½ cup milk. Grind into smooth paste (should be creamy, not dry).
4. Chill (1 hour): Refrigerate until well-chilled.
5. Serve (3 mins): Pour into glasses with ice cubes. Garnish with chopped nuts, saffron strands, basil leaves (if using).

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