Thandai

Method

1. 1

   Soak nuts overnight: Soak 15 almonds, 15 cashews, 2 tbsp poppy seeds (khas khas), 15 pistachios and 1 tbsp watermelon seeds in water overnight. Drain and peel the almonds.

2. 2

   Blend nut paste: Add all soaked and drained nuts to a blender with 4 tbsp water. Blend until very smooth. This forms the thandai base.

3. 3

   Add whole spices to paste: To the blended paste, add 1 tsp black peppercorns, 1 tsp fennel seeds, 6 green cardamoms (seeds only), half tsp dried ginger powder and a pinch of saffron. Blend again.

4. 4

   Make rose syrup: In a pan, dissolve half cup sugar in half cup water. Add 2 tbsp rose water and bring to a boil. Cool completely.

5. 5

   Boil milk: Heat 1 litre full-fat milk. Bring to a boil, then reduce and simmer for 5 minutes to thicken slightly. Add half cup sugar and stir until dissolved. Cool completely.

6. 6

   Combine: Mix the nut-spice paste with the cooled milk thoroughly. Strain through a fine sieve or muslin cloth, pressing out all liquid.

7. 7

   Add rose syrup: Add the cooled rose syrup to the strained milk mixture. Mix well.

8. 8

   Taste and adjust: Taste and add more sugar, rose water or cardamom as needed. Thandai should taste rich, spiced and floral.

9. 9

   Chill thoroughly: Refrigerate for at least 2-3 hours. The longer it chills, the more the flavours develop.

10. 10

    Serve: Pour into tall glasses over lots of ice. Garnish with a pinch of saffron, rose petals and crushed pistachios. Traditionally served during Holi.