Badam Kesar Thandai

 

A royal blend of almonds (badam) and saffron (kesar), this variation is rich, creamy, and fragrant. The nutty texture of almonds pairs beautifully with the exotic aroma of saffron, making it a luxurious addition to festive spreads.

Ingredients:

For the thandai paste-

• 2 tbsp almonds
• 2 tbsp cashews
• 1 tbsp melon seeds
• 1 tbsp fennel seeds
• 1 tsp black peppercorns
• 4-5 green cardamom pods
• 1 tbsp poppy seeds ( optional)
• 1 tbsp rose petals ( optional)
• 1-2 tbsp sugar 

For the drink-

• 2 cups chilled milk (you can also use almond or coconut milk for a dairy-free version) 
• 2 tbsp sugar (adjust to taste) 
• 1 tsp saffron strands
• 2 tbsp thandai paste (prepared earlier)
•  1 tsp rose water (optional, for extra fragrance) 
• Crushed ice 
  
• A few slivers of almonds or pista for garnish

Method:

Prepare the thandai paste-

1. Soak the almonds, cashews, and melon seeds in warm water for 2-3 hours (or overnight for better texture). 
2. Once soaked, drain the water. Blend the almonds, cashews, melon seeds, fennel seeds, cardamom pods, black peppercorns, poppy seeds, and rose petals in a blender. Add a little milk or water to make a smooth paste.

Infuse the Saffron-

1. Soak the saffron strands in 1 tablespoon of warm milk for about 10-15 minutes, allowing it to release its colour and flavour. 
2. In a blender, combine the chilled milk, 2 tablespoons of thandai paste, sugar, and the saffron-infused milk. Blend until well-mixed and smooth. Taste the drink and adjust the sweetness by adding more sugar if needed. Add a few drops of rose water for extra fragrance, if desired. Blend again. 
3. Pour the Badam Kesar Thandai into glasses, optionally with crushed ice. Garnish with slivers of almonds, pistachios, or even a few saffron strands for a decorative touch. Serve chilled and enjoy this aromatic and refreshing drink.

Tips: Soaking almonds for several hours makes them softer and easier to blend, resulting in a smooth paste.

Vegan Option: You can substitute dairy milk with almond, cashew, or coconut milk for a vegan version of Badam Kesar Thandai.

 

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