Thandai with Evaporated Milk

Thandai - a popular dairy-based beverage prepared with milk, nuts, fennel seeds, poppy seeds, pepper, & flavors of saffron, cardamom, & rose!

📝 Ingredients

• 5 almonds
• 5 cashews (whole ones)
• 1/2 tsp black pepper
• 1/2 tsp fennel seeds
• 1/2 tsp poppy seeds
• 3 green cardamom
• 1/2 cup water
• 3 tbsp water (lukewarm)
• 10 strands saffron (a big fat pinch)
• 12 oz evaporated milk (one 12 oz can)
• 3 tbsp sugar (or to taste)
• 1/8 tsp rose essence

👨‍🍳 Instructions

1. 1Soak the saffron strands in 3 tbsps of lukewarm water for atleast half an hour. Similarly, soak the whole pepper, fennel seeds, poppy seeds, and green cardamom separately and almonds and cashews separately for 30 to 45 minutes.
2. 2After half an hour, peel the skin of the almond and drain the water from the other spices.
3. 3Now grind the almond, cashews, fennel seeds, poppy seeds, whole pepper, and green cardamom by adding 1/4 to 1/2 cup of water into a smooth paste.
4. 4Take the evaporated milk in a pitcher or can. Add the ground paste, sugar, saffron water with saffron and rose essence. Mix thoroughly and let it sit in the refrigerator for about 1 to 2 hours so that the masala mix can incorporate well.
5. 5That's it. Thandai is ready. Serve chilled. I don't strain the milk. We like the ground spice mix. But if you want smooth milk, strain it before serving.