Instant Thandai

Ingredients

Note– Please read the recipe notes at the end.

In a pan add almonds, melon seeds, cashews, and pistachios and roast them on low heat for two minutes.
Now make a circle in the centre and add green cardamoms, poppy seeds, star anise, black peppercorns and fennel seeds. Roast them for a minute.
Now transfer everything to a plate and let them cool down.
Now grind the nuts in two batches till it forms a fine powder. Don’t churn them in one go, or else the nuts will release their oil. Grind on pulse mode (grind for 5 seconds, stop, grind again) and repeat till it forms into a fine powder.
Once done remove the thandai powder into a bowl.
Now add the saffron stands, cinnamon powder and nutmeg powder. Mix till everything is well combined.
The thandai powder is ready. You can store it in an airtight container in the refrigerator for up to 2 months.

To make the thandai drink in a mixer grinder add 2-3 spoonfuls of the thandai premix and two glasses of chilled milk.
Churn for a minute till it becomes frothy and everything is well combined.
Serve chilled

If you want to make the thandai the traditional way, then soak the dried nuts overnight and grind them into a fine paste the next day. Rest the entire process remains the same.
While making the thandai powder, don’t churn the dried nuts in one go else they will release oil.
For a fine thandai powder, sieve it.
You can change the ratio of spices as per your taste. ( For eg, If you like more black pepper you can add more)
You can use full-fat or low-fat milk. But preferably full-fat milk gives a better taste.