Rich, refreshing, and super easy to make, this Thandai recipe is the perfect drink for the festive occasion of Holi and Shivratri. Indulge in the thick and velvety goodness of a beverage filled with dry nuts and infused with aromatic spices. This delectable drink is both gluten-free and vegetarian, and I guarantee that its irresistible taste will leave you hooked!

Ingredients

• 4.5 cups Milk
• 20 Nickmics Almonds
• 10 Nickmics Cashew nuts
• 15 Nickmics Pistachios
• 1.5 Tbsp Nickmics Melon Seeds
• 1.5 Tbsp Nickmics Poppy Seeds
• 1.5 Tbsp Nickmics Fennel Seeds
• 12 Nickmics Green Cardamoms
• 1-inch Nickmics Cinnamon
• 4 to 10 Nickmics Black Pepper
• 5 to 6 Tablespoons of Sugar
• 1 Pinch Saffron
• 20 Rose Petals
• 2 Tablespoons Sliced Nickmics Nuts
• 6 Ice Cubes

Preparation

Soak Nickmics almonds, cashews, and pistachios in water for 4 hours. For a quicker process, soak them for an hour in hot water. Peel the skin of the almonds. Add cashews, pistachios & almonds in a blender jar. Also add melon seeds, poppy seeds, fennel seeds, cardamoms, cinnamon, black pepper, rose petals & saffron to the blender jar. Next, add half a cup of milk and blend it to a very smooth paste.

How to make Thandai

• Boil 4 cups of milk, then add sugar & the thandai masala paste.
• Turn off the flame & stir well.
• Cover and refrigerate for at least four hours. To get the best flavors to rest overnight.
• Place a filter over a pitcher. Pour the thandai & pass it through the filter.
• Press down the solids to extract all of the milk.
• Mix the gulkand with the thandai and serve.