Rose Thandai

Rose Thandai is an aromatic and refreshing take on the classic drink. Infused with the delicate floral essence of rose petals or rose syrup, it enhances the nutty richness of thandai with a sweet, soothing twist. Perfect for festive celebrations and summer gatherings.

Ingredients:

For the thandai paste- see my previous post, mentioned as Basic Thandai paste

For the drink-

• 2 cups of chilled milk
  
• 2-3 tbsp sugar
• 1 tsp rose water or 2 tbsp of rose syrup or gulkhand for the rose flavour
• Crushed ice

Method:

1. Soak the almonds, cashews, and melon seeds in warm water for 2-3 hours (or overnight if you prefer).
2. Once soaked, drain the water and blend the nuts, fennel seeds, cardamom, black peppercorns, poppy seeds, and dried rose petals in a blender. Add a little milk or water to help blend everything into a smooth paste.
3. In a large mixing bowl or jug, pour the chilled milk. Add the thandai paste and stir well. Strain the paste using a fine mesh sieve. Add sugar and rose water, or rose syrup, or gulkand to the milk mixture and stir to combine.
4. Pour the thandai into glasses with ice cubes. Garnish with a few dried rose petals or crushed pistachios for extra flavour and decoration. Serve chilled. Enjoy.

 

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