Thandai /Holi Special Thandai

Wiki says that Thandai, or sardai, is an Indian cold drink prepared with a mixture of almonds, fennel seeds, watermelon seeds, rose petals, pepper, vetiver seeds, cardamom, saffron, milk and sugar. It is native to India and is often associated with the Maha Shivaratri and Holi festival. The consumer of this Thandai is mostly from Rajasthan and Northern India. Thandai is the most known drink prepared especially during Holi festival. Holi is a festival of colours and this Hindu festival is celebrated to mark the beginning of Spring which will be celebrated on Monday 13 2017. It is celebrated each year around the time of the Vernal Eqinox, its typically celebrated in March but sometimes as early as February.

Am running this week's blogging marathon with Festival of the month as theme and after showcasing Ugadi, Gudi Padwa festival, i couldnt stop myself to post this fantastic festival special drink aka Thandai for today's post. This drink tastes absolutely fabulous, very nutty with mild spiciness. Am trying thandai for the first time at home and i have fallen in love with this drink. Now am tempted to grind and store the thandai masala powder used for preparing this ultimate drink as i love the ingredients went in it.

Recipe source: here
5cups Full- fat milk (boiled and cooled)
1/4cup Sugar
Few saffron strands

To Grind:
1/4cup Almonds
2tbsp Poppy seeds
2tbsp Fennel seeds
2tbsp Melon seeds
1/2tsp Cardamom  powder
20 Peppercorns

Grind all the ingredients  given under the list 'to grind' as fine powder

Add this prepared powder to the milk in a deep bowl, mix well using a whisk and refrigerate for 2 hours.

Strain the mixture through a strainer.

Add the sugar, and saffron and mix well.

Pour this thandai in glasses.

Serve chilled.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#74.