Thandai a traditional Indian drink, very often served during Holi , the feast of colors. Served fresh, this milk flavored with spices, dried fruit and rose water offers fairly disconcerting but very interesting aromas. This drink has a smooth texture and notes of cardamom, saffron and almonds . Consumed for its refreshing properties, Thandai is generally associated with spring festivities in India. This version is naturally gluten -free and can be made without lactose using vegetable milk. Rich in spices and nutrients, Thandai is many digestive and energy benefits. Served with gluten -free Malpuas , it perfectly completes the festive sweets of Holi. Discover this original and easy to make recipe and celebrate Holi under the sign of freshness and delicacy!
Ingredients
Preparation
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Prepare the aromatic dough
- Soak the almonds, cashews and pistachios for 2 hours .
- Drain, then mix with the fennel seeds, poppy seeds, cardamom, pepper and 2 tablespoons of warm water until you get a smooth paste.
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Infuse milk
- Heat the milk over low heat and add the prepared dough.
- Stir in sugar or honey and simmer 5 minutes , stirring.
- Add the saffron and rose water, then remove from the heat. (You can prepare rose water at home, boiling 30 minutes with red or pink rose petals in your garden).
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Cooling and service
- Leave to cool, then refrigerate at least 1 hour.
- Serve fresh, decorated with crushed pistachios and dried rose petals.
