Ingredients
- 7g pine nuts
- 15g almonds, blanched
- 15g pistachios
- 2.5g ground cardamom
- 2g fennel seeds
- (1g) 6 black peppercorns
- 50ml of water
- 750ml whole milk
- 30g caster sugar
- 1⁄2 tsp saffron strands, soaked in 40ml warm milk for 1 hr
- 1-2 tsp rosewater (4ml)
- 1 tsp dried rose petals (optional) 2g
Thandai with almonds, pistachios and pine nuts is a drink made from milk which is traditionally enjoyed during Holi festivities.
Method
- Add the pine nuts, almonds, pistachios, cardamom, fennel seeds and peppercorns in a small bowl. Pour over enough boiling water to submerge everything, then cover the bowl and leave it at room temperature to soften overnight.
- Pour 750ml of whole milk into a medium pan and add the spiced nut mixture along with the soaking water. Bring to a boil over a medium heat, stirring occasionally, then simmer over a low heat, uncovered, for 10 mins. Take the pan off the heat, stir in the sugar and saffron strands along with the 40ml of milk they were soaked in.
- Leave to cool until lukewarm, then blitz using a blender until smooth. Strain the milk through a double-layer of muslin into a jug and add the rosewater to taste. Chill the thandai, then pour into small glasses and sprinkle over dried rose petals, if you like.