Shahi Thandai or Sardai is milk based cold drink made during summers and especially on Maha Shivratri and Holi. This drink is consumed across India particularly in North India. This delicious and cooling drink is very nutritious and healthy. It is made from kali mirch (black peppercorns), khus khus (poppy seeds), sauf (fennel seeds), magaz (melon seeds), kaju (cashewnuts), and badam (almonds) mixed with whole milk, sugar and saffron and served chilled decorated with rose petals/pistachios. Make this delicious drink this festival.
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INGREDIENTS:
12 Black Peppercorns (Sabut Kali Mirch)
1 1/2 Tsp Poppy Seeds (Khus Khus)
1 Tbsp Fennel Seeds (Sauf/Variali)
2 Tbsp Melon Seeds (Magaz)
10 Cashewnuts (Kaju)
25 Almonds (Badam)
1 Litre Full Fat Milk
1/2 Cup Sugar or to taste
1/8 Tsp Cardamom Powder (Elaichi powder)
4-5 drops Saffron Food Colour or Few strands of Saffron
1-2 drops Rose Essence (optional)
SERVES: Makes 1 Litre Thandai
PREPARATION TIME: 5 Min
SOAKING TIME: 30 Min
COOKING TIME: 5 Min
REFRIGERATION TIME: 8 Hours
TOTAL TIME: 8 Hours 40 Min
* 1 CUP = 237 ML
METHOD:
1. For Thandai Masala, in a bowl mix Black peppercorns/Sabut Kali Mirchi, Poppy Seeds/Khus Khus, Fennel Seeds/Saunf/Varyali, Melon Seeds/Magaz, Cashewnuts/Kaju.
2. Soak all the ingredients in about 1/4 Cup warm water for 30 mins.
3. Soak 25 Almonds/Badam separately in warm water for 30 mins.
4. After 30 mins, peel skin off the Almonds.
5. Grind the Almonds and other soaked nuts & spices in Mixer Jar to a smooth paste using water if needed. Keep Thandai Masala aside.
6. Boil milk in a Pan and add Sugar, Cardamom Powder/Elachi Powder and Mix well.
7. Cook for 1-2 mins then switch off the flame.
8. Add saffron yellow food color or saffron strands (soaked and rubbed in little warm milk) and Rose Essence.
9. Add the Thandai Masala paste to the hot milk and mix well.
10. When Thandai comes to room temperature referigerate for atleast 4-8 hours or overnight
11. After 8 hours, give Thandai a good mix and strain.
12. Thandai is best served chilled! Refrigerate again until needed.
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