Thandai is another classic Indian drink which epitomizes refreshing flavours and a festive spirit, but it especially comes into the picture at the time of Holi or Mahashivratri. This aromatic drink is a great combination of milk and nuts along with a variety of spices; it is the favourite among those who want to quench their thirst with something or the other, which quenches their thirst and revives their spirits in the scorching heat of summer. The base for thandai is typically made from chilled milk, which is heavily flavoured by a mixture of crushed nuts, such as almonds, cashews, and pistachios. Thandai finds its exceptional flavour and aroma due to the consumption of spices like cardamom, fennel seeds, and black pepper, besides offering a multitude of health benefits. Quite many of these spices are anti-digestants and can calm the body. It is flavoured with and coloured with the addition of rose water or saffron. In a few of its recipes, a trace of sugar or jaggery was added to get an optimal balance of flavours in terms of both sweetness and creaminess. Thandai comes in many forms ice chilled to a thicker version with similarity to a smoothie. The beverage is often garnished with slivers of nuts or a sprinkle of ground spices for added visual appeal. Thandai preparation varies from house to house. Some buy thandai powder while others prepare it fresh along with all the active ingredients. Popularity and rich cultural significance make this beverage a favourite throughout India, perhaps for its mouth-watering taste as much for its refreshing quality. Through festivals or those hot days of summer, thandai is all about fun, festivity, and the essence of Indian hospitality.

• 50 gms almonds
• 30 gms cashews
• 20 gms pistachios
• 20 gms melon seeds
• 2 tbsp poppy seeds
• 1 litre milk
• 1/2 cup sugar
• 1/2 tsp cardamom powder
• 1 tsp saffron strands
• 1/4 tsp black pepper powder

• First measure 50 gms of almonds, then 30 gms of cashews, 20 gms of pistachios, 20 gms of melon seeds, and 2 tablespoons of poppy seeds.
• Place all the measured nuts and seeds in a bowl. Pour just enough water into it to cover all the ingredients.
• Set aside the mixture for 4-6 hours or overnight. This way, it can affect an elementary softening action on nuts and seeds so that they can be easily crushed to form a paste.
• After soaking, drain off water from the bowl. Quickly rinse soaked nuts and seeds under running water to eliminate leftover flavour.
• Pour the soaked mixture into a blender or food processor. Add a little bit of water or milk for easier grinding.
• Grind the nuts and seeds until you reach a smooth fine paste. Scrape down the sides of the blender when necessary to get everything well mixed.
• Pour the milk Start pouring 1 liter of cold milk into a large bowl. Do not forget to chill it quite well, so that the Chandan, be it the powder or paste, infuses its refreshing qualities into the thandai, rendering this drink suitable for hot weather.
• Add the ground nut and seed paste that you prepared to the bowl containing chilled milk slowly and gently. Do not agitate the milk much while combining since this causes the milk to acquire a smooth texture. Mix slowly till you get a smooth paste spread in the milk.
• To the mixture, add half a cup of sugar. The sugar can be increased according to taste preference. Stir well till the sugar is fully dissolved in milk and the sweetness is well spread in the thandai.
• In the milk mixture, add cardamom powder 1/2 teaspoon, saffron strands 1/4 teaspoon, and black pepper powder 1/4 teaspoon. This blend of spices will provide aromatic notes and depth to the thandai, so it's going to be overpowering.
• Strain the Mixture: Now that all the ingredients havebeent well mixed up, it is time to strain the thandai mixture. Pour the thandai mixture over another big bowl or large pitcher through a fine sieve or muslin cloth. You would see smooth liquid dripping through while any lumps or coarse particles are left behind.
• Use a spatula or spoon and press down the mixture. This helps in letting the thandai fall through the sieve easily and giving it a silky-smooth consistency.
• Strained thandai can be transferred into individual glasses or even directly to a big serving pitcher.
• Garnish for Serving Garnish with chopped almonds and pistachios on every glass. Tossing in a few strands of saffron to top off will add such an amazing presentation to the drink, not to mention how luscious the drink will appear.
• Pop it into the fridge for a few more minutes. Or you can add ice cubes to the glasses before serving.
• Serve the thandai chilled. It is so refreshing to be enjoyed during summer gatherings or on festive occasions. Otherwise, the creamy texture and rich flavour can be a treat for anyone!