Thandai, or shardai, is a cold Indian drink made with a mix of almonds (badaam), milk, and sugar with the addition of fennel seeds or watermelon seeds or rose petals or other.
It is served cold or sometimes hot. It is native to India and is often associated with Maha Shivaratri and Holi or Holla mahalla. It is most commonly consumed in northwestern India.
There are several variants, the most common are:
– the badaam almond
– the bhang (cannabis) with cannabis infusion that includes bhang, a cannabis preparation, and thus contains THC and other cannabinoids, causing an intoxicating effect when consumed. Whole milk is often used because of its fat content, along with chopped nuts, which help dissolve the fat-soluble cannabinoids.
– the rose, with rose petals
– the mango thandai
My version with saffron is: badaam kheser thandai.
The protagonist with the ladoo of ViaggiandoMangiando on air on March 3, 2022, for the column “Building the Menu”. Video HERE.
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 1 Day 6 Hours
- Preparation time: 10 Minutes
- Portions: 1 person
- Cooking methods: Boiling
- Cuisine: Indian
- Seasonality: All Seasons
Ingredients
- 0.7 oz almonds
- as needed poppy seeds
- as needed cardamom
- as needed saffron
- as needed white pepper
- 1 cup milk
- 2 tbsp Jaggery (or sugar)
Tools
- 1 Blender Blender
Steps
Boil the milk.
Combine the almonds with poppy seeds, crushed or powdered cardamom, white pepper, saffron, and sugar. Add a little warm water and blend. Let it cool for about 30 minutes.
And in each cup or glass, assemble the drink with the blended mixture.
Then add the milk, garnish with almonds, or flowers, and serve cold from the refrigerator.
You can use saffron threads, more prized, or powdered.
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