- Milk – 1 litre
- Almonds – 20
- Cashewnuts – 15
- Pistachios – 20
- Poppy seeds (khuskhus/posto) – 3 tbsp
- Saffron (kesar) – a few strands
- Sugar – 1 Cup
- Green cardamoms – 8
- Cinnamon – 1 inch stick
- Black pepper – 8
How to prepare:
Soak almonds, cashewnuts, pistachios and poppy seed in water for 15 minutes. Take it out of water and make a fine paste using a little milk if required.
Grind green cardamoms, cinnamon and black pepper to a fine powder.
Bring milk to a boil in a pan with a few strands of saffron.
When the milk begins to boil add sugar and simmer till the sugar melts. Add the nut paste to the milk and mix well.
Simmer for 5 minutes. You may need to stir the milk continuously to avoid sticking to the base. Add the powdered masala to the milk and mix well.
Refrigerate for 3-4 hours. Serve chilled. Enjoy super refreshing Thandai with your friends and family. You may also serve your Thandai flavoured Mousse as part of your main dish or just for some ‘Muh Mitha’ moment.