Thandai (Almond flavored Milk)

Cuisine: North Indian
Serves: 4

Among all the food items served during Holi festival, I think this almond flavoured milk is the most popular drink in North India. This is the first time I am making this and yes I loved it. Though I have chucked out little ingredients and made my own version, I am happy with the outcome.

Ingredients
• 1 litre milk
• 6-7 tbsp. sugar
• A pinch of saffron/kesar (kumkuma poo)
• 5 tbsp. almonds
• 2 tbsp. cashewnuts
• 1 tsp. fennel seeds/saunf (perum jeerakam)
• 5-6 cardamom (elachi/elakka)
• ¾ tsp. peppercorns (kurumulagu)
• 5-6 rose petals or ½ tsp. rose essence
• Few pistachios chopped

Soak the almond in water for 1 ½ – 2 hours.
In a pan, bring the milk to boil and add sugar and saffron strands. Once the sugar is dissolved, remove from heat and allow to cool.

Peel the almond skin (See notes below) and set aside in a bowl. To that add cashewnuts, fennel seeds, cardamom and pepper corns.

Grind into a fine paste by adding ¼ cup water or more. Pour the paste into the milk and stir and add 3 rose petals (chopped) or essence and close the pan and set aside for about 20 minutes. Strain the milk into another bowl and add rose petals and pistachios. Refrigerate at least 3 hours.

Notes: For peeling almond skin, Put the soaked almonds in a microwavable cup/mug or in a pan on stovetop and heat for about 2 ½ minutes. Take them out and put them in a sieve/strainer/arippa and keep them under running water. You will see the skin will be all wrinkly. Just squeeze them and the skin will fall off easily.