Thandai

About Thandai

Ingredients

• Full cream milk 1½ Litre
• Saffron a few strands
• Sugar 1½ cups
• Almonds, blanched and peeled 20 to 25
• Cashewnuts, soaked 15 to 20
• Pistachios, blanched and peeled 25 to 30
• Melon seeds (magaz), soaked 3 tbsps
• Poppy seeds (khuskhus), soaked 3 tbsps
• Green cardamoms 8 to 10
• Dried rose petals 20 to 25
• Cinnamon powder ½ tsp
• Black peppercorns 8 to 10

How to Make Thandai (Stepwise Photos)

Method

1. Boil milk in a non-stick pan. Add saffron and sugar, mix well and simmer.
2. Put almonds, cashewnuts, pistachios, melon seeds, poppy seeds, green cardamom pods, rose petals, cinnamon powder, black peppercorns and a little milk in a mixer jar and grind to a fine paste.
3. Add this paste to the simmering milk and mix well. Cook over low heat for 3-4 minutes.
4. Take the pan off the heat and let it cool down to room temperature. Chill in the refrigerator.
5. Pour into serving glasses and serve chilled.

Additional Tips and Tricks

About chef

Chef Rakesh Sethi

Chef RAKESH SETHI host of the show Tea Time on FOODFOOD Channel

Know More

Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps