Thandai
This aromatic, cooling drink requires no special equipment and uses ingredients available at most Indian grocery stores or online.
Ingredients
Instructions
Prepare the almonds: If your almonds aren't pre-blanched, soak them in hot water for 15-20 minutes, then slip off the skins. This step is important—the skins can make your thandai slightly bitter.
Make the thandai paste: Add the blanched almonds, peppercorns, fennel seeds, poppy seeds, watermelon seeds (if using), and cardamom pods to a blender or food processor. Grind to a smooth paste. You can add a tablespoon or two of milk if needed to help the blending process, though a powerful blender may not require it. Set this aromatic paste aside.
Infuse the milk: Pour the milk into a heavy-bottomed pan and heat over medium heat, stirring occasionally to prevent scorching. While the milk heats, remove 2-3 tablespoons to a small bowl. Crush the saffron strands between your fingers (this releases more flavor and color) and add them to the small bowl of warm milk. Let it steep until the milk turns golden yellow.
Combine and sweeten: Once the main pot of milk comes to a gentle boil, reduce the heat to low and whisk in the thandai paste until fully incorporated. Add the sugar and stir until dissolved. Turn off the heat and add the saffron-infused milk, stirring well.
Let it rest: This step is crucial. Let the thandai sit at room temperature for at least 30 minutes, preferably an hour. This resting period allows the milk to absorb all the complex flavors from the spices and nuts. After 30 minutes, add the rose water and let it sit for another 30-60 minutes.
Strain and chill: Once the thandai has absorbed all those wonderful flavors, strain it through a fine-mesh sieve into a pitcher. Use the back of a spoon to press the solids in the sieve—this extracts maximum flavor. Transfer the pitcher to your refrigerator and chill for at least 3-4 hours, preferably overnight. Thandai should be served very cold.
Serve: Pour into glasses and garnish with sliced nuts and rose petals. The thandai will keep.
Notes
Don't skip the straining: While it might be tempting to leave the spice paste in for extra flavor, the texture becomes grainy and unpleasant. Proper resting time before straining ensures you get all the flavor without the grit.
Adjust the sweetness: Indian festival foods tend to be quite sweet by Western standards. Start with 1/3 cup of sugar and add more to taste after your first glass.
Make it ahead: Thandai actually improves after a day in the refrigerator as the flavors meld together. Prepare it a day or two before your celebration.
Source quality spices: The flavor of your thandai depends entirely on the quality and freshness of your spices. Buy from Indian grocery stores or specialty spice shops where turnover is high.
Variations
Vegan thandai: Substitute full-fat coconut milk or cashew milk for the dairy milk. The flavor will be different but still delicious, with a tropical undertone from the coconut.
Thandai smoothie: Blend chilled thandai with a frozen banana and a handful of ice for a creamy, dessert-like drink.
Spiked thandai: For adult celebrations, add a splash of white rum or vodka. The botanical notes play beautifully with the spices.
Thandai syrup: Make a concentrated version with less milk, then use it as a flavoring for lattes, cocktails, or drizzled over vanilla ice cream.