Festive Kesar Thandai
Kesar thandai blends soaked almonds, cashews, pistachios, seeds, saffron, and spices with chilled milk for a festive North Indian drink.
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2 hr 20 mintotal
20 min hands-on2 hr hands-off
Prep 10 min · Cook 10 min
- Serves
- 2
- Difficulty
- Medium
- Spice
- Mild
Ingredients
Quantities are for 2 servings.
You'll need: Stovetop.
Includes 2 hours of soaking time for nuts, seeds, and whole spices before blending the thandai paste.
Method
In a large bowl, soak almonds, cashews, pistachios, melon seeds, poppy seeds, fennel seeds, black peppercorns, cardamom, and rose petals in warm water for at least 2 hours.
2 hr
After 2 hours, peel the almonds. Transfer all the soaked ingredients along with the soaking water into a blender.
2 hr
Blend thoroughly to make a very fine, smooth paste. Add a little milk if needed to blend it smoother.
In a medium pot, bring the milk to a gentle boil. Add the sugar and saffron strands, and stir until the sugar dissolves.
Add the prepared Thandai paste to the boiling milk. Mix well and let it simmer for 3-4 minutes so the flavors infuse into the milk.
3–4 min
Turn off the heat and let the mixture cool to room temperature.
Strain the mixture through a fine sieve into a pitcher to remove any coarse bits of spices (Optional, but recommended for a smooth drink).
Refrigerate the strained Thandai for at least 2 hours to chill completely.
2 hr
Serve chilled in tall glasses, garnished with saffron strands, crushed pistachios, and dried rose petals.
How to tell it's done
Rich, milky, and extremely refreshing with a deeply floral and nutty flavor profile.
Getting it right
Tip
Do not skip the black peppercorns; their subtle heat beautifully balances the sweetness and richness of the nuts and milk.
What to serve it with
The definitive drink for festivals like Holi and Maha Shivaratri. Pairs excellently with sweet gujiyas.
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