Recipe Ingredients(used american measuring cup, 1 cup = 250 ml)
1/2 cup almonds (badam)
1 1/2 cup Milk
4 tablespoons Sugar
1 1/2 teaspoon whole black pepper (kali mirch)
1 tablespoon fennel seeds (saunf)
2 tablespoon poppy seeds (khuskhus)
4 green cardamom (ilatchi)
2 tablespoons rosewater
2 cup water, adjust as needed
How to make Thandai
Soak almonds in water for at least 6 hours. Peel off the almond’s skin.
Grind black pepper, fennel seeds, poppy seeds, and cardamom.
Using a blender, blend the almonds into a paste. Add just enough water to let the almond blend into a paste.
In the same blender add the grinded spices and about ½ cup of water with almond paste. Blend until creamy.
Add 1 cup of water and sugar blend until sugar dissolve.
Strain the mix through the fine strainer or cheesecloth.
Return the left over ground paste to the blender with rest of the water.
Blend again and extract the liquid once more.
Discard remaining ground mash.
Mix the almond liquid, milk, and rose water.
Thandai is ready serve over the crush ice.
Garnish with rose peddle!