Ingredients for Thandai Indian Almond Drink
- 1 ½ liters (6 cups) water
- 1 cup sugar
- 1/2 cup almonds (blanched and peeled)
- Sunflower Seeds
- Poppy Seed
- Anise Seed
- Ground Cardamom
- Rose Water
- Peppercorn
- Rose Petal
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How to Make Thandai Indian Almond Drink
- In a large bowl, soak 1 cup of sugar in 1/2 liter (2 cups) of water. Set aside for at least 30 minutes to dissolve.
- In a separate bowl, soak 1/2 cup almonds, 1/4 cup fennel seeds, 1/4 cup watermelon seeds (khus khus), 1/4 cup pistachios (shelled), 2 tablespoons rose petals, and 1/2 teaspoon cardamom pods in 2 cups of water. Set aside.
- After at least 30 minutes of soaking, combine the soaked ingredients from both bowls in a high-speed blender. Blend until a completely smooth paste is formed. This may take a few minutes and require stopping to scrape down the sides.
- Line a fine-mesh sieve or cheesecloth over a large bowl. Pour the blended mixture into the sieve.
- Using a spatula or the back of a spoon, gently press the mixture against the sieve to extract as much liquid as possible. This may take some time to thoroughly extract all the flavor.
- Add remaining water (about 1 cup) to the paste in the sieve and continue to press, extracting all the remaining liquid.
- Once all the liquid is extracted, discard the remaining pulp. Stir the Thandai well.
- Refrigerate for at least 2 hours to allow the flavors to meld and chill thoroughly.
- Before serving, give the Thandai a good stir.
- Pour into glasses and garnish with a few fresh rose petals.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
100g
Fat
0g
Carbs
8g
