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Thandai is a cool and refreshing drink made to celebrate Holi!
Let’s learn how to make it today ?

THANDAI INGREDIENTS

4 cups nut mylk of your choice
2 tbsp rose petals (optional)
1/4 cup natural sweetener (Organic jaggery powder/ dry dates powder etc)
3/4 cup Water (adjust accordingly)

THANDAI MASALA
1 tablespoon Cashews
1 tablespoon MelonSeeds
1/2 teaspoon saffron strands
1/2 teaspoon cinnamon powder
1/2 teaspoon nutmeg powder
1.5 teaspoon Fennel seeds powder
1.5 teaspoon cardamom powder
1/2 teaspoon PoppySeeds
2-3Tbsp Almonds
3Tbsp Pistachios
3/4 teaspoon Black Peppercorns

METHOD

Boil milk in a bowl and soak saffron strands in it.
Allow it to sit for 15 – 20 minutes.
Grind all the nuts and spices in a grinder
Set it aside.
Boil milk in a heavy-bottomed pan.
When it comes to a full boil, stir in the masala, saffron-flavored mylk and rose petals.
Allow it to sit for a while(an hour or more) so that it can soak in all the flavors.

Later sieve it through a strainer, add water and refrigerate this drink for at least 3-4 hours or until chilled.

Thandai tastes best when served chilled.


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