Thandai Indian Almond Drink Recipes
THANDAI (INDIAN ALMOND DRINK)
This is very easy to make and, oh so refreshing to drink. Note that there's a minimum 2-hour refrigeration time.
Provided by evelynathens
Categories Beverages
Time 15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Soak sugar in 1/2 litre of the water used. Set aside.
- Soak remaining ingredients in 2 cups of remaining water. Set aside.
- Allow all soaked items to stand for at least 2 hours.
- Grind all soaked ingredients to a very fine paste. (not sugar) in a processor or blender.
- Place a double layer of cheesecloth or a coffee filter over/in a strainer and set over a large container/pitcher.
- Press through muslin with the back of a spoon, extracting as much liquid as possible.
- Add remaining water, a little at a time to extract more of the nut liquid.
- Pour back some of the extract and press, repress. Do this a number of times to extract as much flavour out of the nut paste as possible.
- Mix well. Chill for atleast 2 hours before serving. You may need to give the drink a stir before pouring.
- To serve, sprinkle some rose petals over each serving (optional).
- Note: Do not discard the nut paste - it is excellent used in making korma-type curries.
Nutrition Facts : Calories 114.9, Fat 1.4, SaturatedFat 0.1, Sodium 9.8, Carbohydrate 26.1, Fiber 0.5, Sugar 25.1, Protein 0.7
THANDAI
Thandai is a rich and aromatic drink primarily made with almonds, white poppy seeds and melon seeds, and flavored with cardamom, fennel, pepper, saffron and rose petals. It's a must-have during Holi, the spring festival of color in India, when bhang, an edible mixture made from the cannabis plant, is also added to the drink. Thandai is traditionally made with cow's milk, but it's equally delectable with almond milk. Although you need a whole host of ingredients, it's not difficult to make and is really refreshing and unique--even without the bhang. Not bad with a shot of vodka either!
Provided by Food Network Kitchen
Categories beverage
Time 3h15m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Soak the almonds and pistachios in boiling water to cover for 1 hour.
- Combine the poppy seeds, pumpkin seeds, cardamom seeds, rose petals, fennel and white pepper in a spice mill or grinder and finely grind. Transfer to a heatproof bowl, add just enough boiling water to moisten the mixture (about 1/4 cup) and let it soak for 1 hour.
- Drain the nuts, add them to a blender and grind until smooth. Add a few tablespoons of water as needed to get a smooth consistency. Add the soaked spice mixture and grind again until well mixed and smooth.
- Heat the milk in a saucepan over medium-high heat, stirring often, until it comes to a boil, about 10 minutes. Add the sugar and ground nut-spice mixture and bring to a gentle boil. Cover and let the mixture steep for at least 1 hour. You can also refrigerate the mixture overnight.
- Soak the saffron in the rosewater in a small bowl and mash with the back of the spoon so the saffron releases its color and turns the rosewater a deep orange.
- Line a strainer with a folded cheesecloth or muslin cloth and set over a large bowl. Pour the cooled mixture through the strainer. Gather the ends of the cloth and squeeze out as much of the aromatic milk as possible. Add the saffron-infused rosewater and mix well. Refrigerate until ready to serve.
- Serve the thandai cold and garnish with rose petals and slivered pistachios. You can also serve it over ice.
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