Description
This refreshing drink from Northern India can be adjusted to suit your particular sweet tooth.
Ingredients
Scale
- 2 tablespoons fennel seeds
- a pinch of saffron (optional)
- 1 teaspoon green cardamom seeds
- 6 whole cloves
- 10 peppercorns
- 1 cup toasted watermelon or sunflower seeds
- 4 cups boiling water
- 3/4 cup brown sugar
- 4 cups fresh almond milk, chilled
Instructions
- Grind the fennel, saffron, cardamom, cloves, and cardamom in a coffee or spice grinder to a fine powder.
- Add the sunflower seeds along with half the water, ground spices, and sugar to a food processor. Blend to get a smooth paste. Add the remaining water and pulse for 5 seconds.
- Pass the mixture from the blender through a sieve lined with cheesecloth. Squeeze and press out as much liquid as you can by wringing the cheesecloth as tight as possible. Transfer the concentrate to a clean bottle and chill thoroughly in the refrigerator before use.
- Before preparing the drink stir the chilled concentrate (some separation might occur on standing which is perfectly normal). In a large bowl, mix the concentrate with the chilled almond milk before serving. Pour the thandai into chilled glasses containing
- crushed ice or ice cubes. The concentrate stays good for up to a week in the refrigerator.
- Prep Time: 10 mins
- Category: Indian
- Cuisine: Drink