Thandai (Mixed Nut Cooler)

Thandai (Mixed Nut Cooler)
  • 2 cups skim milk
  • 1 (14-ounce) can fat-free evaporated milk
  • 10 blanched almonds
  • 3 cardamom pods, bruised
  • 2 tablespoons sugar
  • 2 teaspoons fennel seeds
  • 1 teaspoon poppy seeds, soaked in warm water for 5 minutes
  • 1 teaspoon peppercorns
  • A few threads of saffron
  • A few drops of rose essence (optional)
  • Garnish: Crushed ice and red rose petals

Put 1 cup of the skim milk in a blender. Add the evaporated milk, almonds, cardamom pods, sugar, fennel, poppy seeds, peppercorns, saffron, and rose essence. Blend until smooth. Pass the mix through a sieve lined with cheesecloth. Stir in the rest of the skim milk and mix well. Refrigerate for a few hours.

Serve in tall chilled wine glasses over crushed ice. Drop a few red rose petals in the glass.

Variations: Many relatives of mine add cashew nuts to this drink. One friend has added a shot of Bailey’s and claims that it tastes out of this world. I will leave that up to you!

  • Yields: 6 servings
  • Preparation Time: 10 minutes, not including chilling
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