Portions 4
Note: it is important to use a good quality saffron for this recipe.
Ingredients
- ¾ teaspoon melon seeds (char magaz) or pine nuts
- ¾ teaspoon white poppy seeds
- 15 g almonds, blanched
- 15 g pistachios
- ½ teaspoon ground cardamom
- 1 tsp fennel seeds
- 6 black peppercorns
- 750 ml whole milk
- 30 g powdered sugar
- ½ teaspoon saffron threads, soaked in 2 tablespoons warm milk for 1 hour
- 1-2 teaspoons rose water
- 1 tsp dried rose petals (optional)
INSTRUCTIONS
- STEP 1
Place the melon seeds or pine nuts, poppy seeds, almonds, pistachios, cardamom, fennel seeds and peppercorns in a small bowl. Pour over enough boiling water to cover them all, then cover the bowl and leave it at room temperature to soak overnight.
- STEP 2
Pour the milk into a medium saucepan and add the spiced nut mixture along with the soaking water. Bring to a boil over medium heat, stirring occasionally, then simmer, uncovered, for 10 min. Remove the saucepan from the heat, stir in the sugar and saffron threads along with the milk in which they were soaked.
- STEP 3
Allow to cool until warm, then blend with a blender until smooth. Strain the milk through a double layer of muslin into a pitcher and add rose water to taste. Cool thandai, then pour into small glasses and sprinkle dried rose petals on top, if desired.
Enjoy!
