Indian · 4 glasses

Thandai

Almonds, aniseed, poppy seeds and pepper ground into cold milk. Holi in a glass.

25 min Some work Vegetarian

Ingredients

  • 20 almonds
  • 2 tsp aniseed
  • 2 tsp poppy seeds
  • 2 tsp cumin seeds
  • 8 cardamoms
  • 10 tsp sugar
  • 2 tsp peppercorns
  • 400ml water
  • 400ml fresh milk

Method

  1. Grind the aniseed, poppy seeds, cumin, cardamom and peppercorns together. Grind the almonds separately — they go oily if ground with the spices.
  2. Mix the ground spices with a little of the water and milk.
  3. Strain through muslin, pressing hard. Repeat with more milk until it's all used.
  4. Sugar in, stir well, chill thoroughly. Serve very cold.

Questions people ask about Thandai

How long does Thandai take?

About 25 minutes from starting to sitting down, and it is a bit of work. Most of that is active, so read the method through before you start rather than chopping as you go.

Can I make Thandai ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Is Thandai vegetarian?

Yes, it is vegetarian. It is not vegan as written because it contains dairy; swap the dairy for a plant alternative and the rest of the method is unchanged.

How long does home-made thandai keep?

Best made and drunk the same day. Anything blended with fruit separates within a couple of hours, so stir or shake it before pouring.

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