Thandai recipe from scratch
The best thandai recipe for Holi with Poppy seeds, fennel seeds, melon seeds, black pepper, dried rose petals, almonds, cashews & saffron
Ingredients
- 1 tbsp poppy seeds khus khus
- 2 tsp fennel seeds saunf
- 1 ½ tbsp melon seeds char magaj
- 1 tbsp rose petals or 1 tsp rose water
- ¼ cup almonds
- ½ cup cashews
- 1 pinch saffron
- ½ cup sugar
- Milk as required
Instructions
- Take all the ingredients, except sugar and milk and soak them with one cup of water for an hour.
- After an hour, add the sugar to this and grind into a paste using more water, if needed.
- Store in an airtight container in the refrigerator.
- Whenever you want to make thandai, take a glass of chilled milk and add thandai paste as per taste, stir and top with more nuts if you want before serving.
- If you want to make a powder, then no need to soak. Just take all the ingredients except milk and grind them into a fine powder. Store in an airtight jar in the refrigerator for over a month.
- Use with milk as necessary.