Thandai is the quintessential Holi drink. A mix of powdered nuts, seeds and spices are steeped in milk resulting in a beverage that is aromatic, refreshing and delicious. I never really cared for thandai until a few years ago when I started making it at home. I think I like it more now because I can balance the flavors according to my personal preference… a tad heavier on the cardamom, pepper and fennel and not overly sweet. This recipe makes a small batch… enough for a family of four or generous helpings for two. The thandai will keep in the refrigerator for two to three days (there’s some chilling in mine as I type). Happy Holi to all who celebrate!

Recipe

Small Batch Thandai

(Makes 4 servings)

Ingredients

12-15 black peppercorns (kali mirch)
4 green cardamoms (choti elaichi)
1 1/4 tsp fennel seeds (saunf)
1 1/2 tsp poppyseeds (khus khus)
1/4 tsp ground nutmeg (jaiphal)
1 tbsp dried rose petals (can be substituted with 1 tsp rose water)
2 tsp melon seeds (magaz), roasted until they change color and pop
1 tbsp blanched almonds
1 tbsp cashew bits
4 cups any milk of your choice
1 cup water
A pinch of saffron
Sweetener of your choice to taste
Chopped nuts and rose petals to garnish

Method

In a spice grinder or food processor blend the peppercorns, cardamom, fennel seeds, poppyseeds, nutmeg, dried rose petals, roasted melon seeds, almonds and cashews until finely powdered.

Over low heat, bring the milk, water and saffron to a gentle simmer. Add the powdered spice mix and whisk well to combine. Turn off the heat, cover and allow the spices to steep in the milk for 2-3 hours.

Strain the mixture and sweeten to taste with any sweetener of your choice.

Refrigerate until chilled. To serve, pour over ice, garnish with chopped nuts and rose petals and enjoy!