thandai (traditional Almond milk)

It’s that time of the year,when the atmosphere starts heating up and so does the festive season,it is time to celebrate a new season. Every festivity or celebration needs a welcome drink. Thandai is usually made during Holi to welcome the summer season and also to keep your Body cool.

So whether it’s festival,celebration or just to beat the heat,I am sharing Here two good coolant recipes  and will bring some more in my next blog.Hope you will love these refreshing drinks as they are made from fresh fruits and healthy ingredients with the richness of nuts and flavors of spring.

These refreshing drinks will drive away the whole work days fatigue even if you have it in the evening after work,let me know in the comments how you liked them.

BENEFITS OF ALMOND MILK (THANDAI).

• Rich in vitamin E,good source of vitamin E to promote hair growth and reduce hair loss.
• Good source of magnesium, again beneficial for hair and bones.
• Contains healthy fats,which moisturize your hair and protects it from the ill effects of harmful sun rays.
• It’s a low calories alternative for regular milk.
• It is dairy free,at the same time Vegan friendly.
• It is full of health benefits, vitamins like calcium, vitamin D,E,B-12, with so much to gain positively, I am sure you will keep on making it though festivities are long over.

Jump to Recipe

So,let’s get started.

• Ingredients:
• Almonds (Badam) : 1/2cup (soaked at night.)
• Milk : Boiled and cooled : 3 cups.
• Grated coconut  : 1/2 cup (optional)
• Poppy seeds : 2 tablespoon
• Muskmelon seeds : (optional but adds  depth and flavour)
• Fennel seeds : (saunf) :1&1/2 tablespoon.
• Black Pepper powder  : 1/teaspoon.
• Cardamom:7 to 8 pods.
• Sugar  : 1bowl ( Adjust the sugar according to your taste)
• Rose petals  : for garnishing: crushed:1/2 cup.
• Water : 1 cup.
• Saffron  strands(kesar) : 8 to 10 for garnishing.
• Kewra water essence  : 1/2 teaspoon (optional)

• Preparation method :
• Soak the almonds overnight,Drain the water,peel and keep ready.
• In separate bowls soak the fennel seeds, poppy seeds and cardamom.
• Then grind them together either in mixer,or in mortar-pestle
• Add 1/2cup water and the black pepper powder to this paste and stir,when  mixed well,seive through a muslin cloth.(If adding musk melon seeds,add to the above ingredients while grinding them in mortar pestle)
• Also make a fine paste of the almonds.
• Strain the almond paste also.
• Add the sugar and the rose petals in the blender and crush them well.
• At the end bring  all of the ingredients together in a bowl,mix all the pastes together,add milk and seive one last time.
• Serve in the glasses add or garnish with Saffron and rose petals (Serve chilled)
• Before serving,keep it in the refrigerator for an hour or so to chill it.
• (Pro-tip: if you want the milk to be thick,add cornflour  to the mix before seiving one last time)

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