Thandai

Thandai is a cold drink prepared with a mixture of almonds, fennel seeds, magaztari seeds, rose petals, pepper, khus khus seeds, cardamom, saffron, milk and sugar. It is native to the country of India. It is often associated with the Holi festival.

Ingredients:

1. 1 1/2 litres water
2. 11/2 cups sugar
3. 1 cup milk
4. 1 tbsp. almonds
5. 1 tbsp. kharbooj/tarbooj seeds skinned (commercially available)(these are skinned dried seeds of watermelon and cantaloupes)
6. 1/2 tbsp. khuskhus (poppy seeds)
7. 1/2 tbsp. saunf (aniseed)
8. 1/2 tsp. cardamom powder or 15 whole pods
9. 1/2 tsp. rose water (optional)
10. 1 tsp. peppercorns whole
11. 1/4 cup dried or fresh rose petals (gulkand variety)

Method:

• Soak sugar in 1/2 litre of the water used. Keep aside.
  
• Wash clean all other dry ingredients, except cardamom if using powder.
  
• Soak in 2 cups of remaining water. Keep aside.
  
• Allow all soaked items to stand for at least 2 hours.
  
• Grind all soaked ingredients to a very fine paste. (not sugar)
  
• Use a grinder/blender (manual or electric) if possible.
  
• When the paste is very fine, mix remaining water.
  
• Place a strong muslin strainer over a large deep vessel.
  Or tie a strong muslin cloth over rim of vessel and use to strain.
  
• Press through muslin with back of palms, extracting the liquid into vessel.
  
• Add remaining water, a little at a time to extract more.
  
• Pour back some of the extract and press, repress.
  
• Repeat this process till the residue becomes dry and husklike.
  
• Add milk, sugar and rosewater to the extracted liquid.
  
• If using cardamom powder mix it in with the milk.

Mix well. Chill for a hour of two before serving.

Making time: 40-50 minutes
Makes: 8 glasses
Refrigerated 1 day

bhang thandai is also used by many people in india the process is to use bhang as an additional ingredient, but here it should noted that it has an intoxicating effect.