Kesariya Thandai
Thandai is a drink often associated with Mahashivratri and Holi. It is made using dry fruits, spices and saffron. It is also called Sardai in some parts of the country and was traditionally made with a dose of Bhang in it. Even today, some people add the weed in it to make it intoxicating. This drink is very refreshing and a perfect summer cooler. My mom used to make Thandai every Holi and her recipe was appreciated every time. I am sharing her recipe of making thandai today. Here it is.
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All you need is
Almonds \ badam - 10
Cashew nuts \ kaju - 10
Black peppercorns \ Kalimirch - 25-30
Raisins \ Kishmish - 10
Cardamom \ Choti ilaichi - 10
Poppy seeds \ Khuskhus - 1 tsp
Fennel seeds \ saunf - 1 tsp
Melon seeds \ Kharbooje ke beej - 1 tsp
Milk - 3 cups
Sugar - 1\4 cup
Saffron - a pinch soaked in a tbsp of warm milk
Rose water - 1 tsp
Rose petals and slivered dry fruits for garnishing
Method of preparation
Soak almonds, cashew nuts, peppercorns, raisins, cardamom, poppy seeds, fennel seeds and melon seeds in 1\2 cup water for 5-6 hours.
Grind in a blender to make a smooth paste.
Add little milk if required.
Add the remaining milk.
Pass the mixture through a soup strainer.
Add sugar, saffron soaked in milk and rose water and mix till sugar is dissolved.
Pour the thandai in serving glasses.
Garnish with rose petals and dry fruit slivers.
Serve chilled.
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