Traditionally associated with festivals like Mahashivratri and Holi thandai is a chilled almond-flavoured beverage and is terrific for when the tempratures soar. Its tasty and cools you down
4 1/2 cups full- fat milk , boiled and cooled, 1/4 cup powdered sugar, a pinch of freshly ground black pepper (kalimirch), a few saffron (kesar) strands
To be blended into a fine powder
1/4 cup almonds (badam), 2 tbsp poppy seeds (khus-khus), 2 tbsp fennel seeds (saunf), 1/2 tsp cardamom (elaichi) powder, 20 whole white peppercorns (kalimirch)
How to make
Combine the prepared powder and milk in a deep bowl, mix well using a whisk and refrigerate for 2 hours. Strain the mixture through a strainer, add the sugar, pepper powder and saffron and mixwell. Pour equal quantities of the thandai into 4 individual glasses and serve chilled.
Preparation Time: 5 mins
Makes 4 glasses