Thandaii is a more spicy and flavorful version of the regular ‘Badam milk’ that is popularly consumed in South India. It is very common during Shivratri and Holi, especially in North India. With spices like green cardamon, khuskhus, rose petals and fennel, it is known to keep the body cool during the Summer months.
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Yield / Serves
1 liter milk
1 tbsp Khuskhus
1 tbsp melon seeds
1 tbsp fennel
3 green cardamom
1 tsp peppercorn
a few strands of saffron
1 tbsp rose water
1 cup sugar ( or as per taste )
Soak the almonds, cashews, khuskhus and watermelon seeds together. (remove the almond skin once it is soaked) Dry roast the peppercorns, fennel and cardamom till it gives off a fragrance.
Bring the milk to boil in a thick bottomed vessel. After it boils for 5-6 minutes, switch off flame.
Add the sugar and saffron strands to the still hot milk. Mix gently so that the sugar dissolves.Allow to cool.
Transfer the roasted spices to a grinder and make into a paste. Add all the soaked nuts and spices and grind everything till it becomes very fine. Add a little water to thin the consistency if it is getting too difficult to grind.
Add this paste along with rose essence to the milk and allow to stand for 1 hour.
Use a cloth to strain and transfer the milk into another vessel (an earthen pot would be ideal but do not worry if you cant find one). Refrigerate for a few hours.
Garnish with silver foil (warq)/rose petals, nuts and a few strands of saffron and serve chilled with some Gujiya (Karanji).
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