Thandai Mix, A Fragrant, Indian, Milk Shake Mix
Thandai Powder Mix
Abha Gupta
Thandai is a cool drink from North India. It is popular during the summer. It is a gently fragrant drink, very refreshing. The powder, or the mix, can be made in bulk and kept in a jar, perhaps in a fridge or freezer. This preserves the flavours for longer. Makes a standard jam jar full.
Thand=cold, aai=came(pronounced as aa-yee), "something that brings coolness"!
Ingredients
2 tbsp. blanched almonds, dry (you can use ground almonds)
2 tbsp. melon seeds, or mixed seeds
1 tbsp. poppy seeds (khus-khus or post)
1 tbsp. fennel or saunf. Thick seeds are better for this mix.
2 tsp. green cardamoms, whole
2 tsp. black peppercorns
A few strands of saffron
1 tbsp. sugar (this is only to make grinding saffron and rose petals easier).
1/4-1/2 cup dried, wild rose petals. Dried rose petals can be bought at some Indian stores. If you have a wild rose in your garden, dry some leaves yourself, ensuring that no insecticides were used.
Instructions
Measure ingredients.
Place all but last 3 ingredients in a coffee grinder and grind to a fine powder.
Grind rose petals, sugar and saffron strands.
Sieve all powdered ingredients together, to remove any husk or large bits. You can re-grind and sieve any remaining solids and add to the fine powder.
Store in a jar.
When required, add 1 full teaspoon to a mug of milk. Sweeten to taste, using sugar or sweetener.
