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
- 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
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.