Saffron Thandai

 

For those who love the warmth of saffron, this version enhances the traditional thandai with an extra dose of kesar. The result is a velvety, aromatic drink with a golden hue that adds a touch of elegance to any celebration.

Ingredients: 

For the thandai paste: see the basic thandai or previous thandai recipes

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 (kesar) or saffron syrup 
•  2 tbsp thandai paste (prepared earlier) 
• Crushed ice (optional) 
•  A few slivers of almonds or pista for garnish 
• 1 tsp rose water (optional, for added fragrance).

Method:

1. Soak the almonds, cashews, and melon seeds in warm water for 2-3 hours or overnight. Drain the water and blend the soaked nuts, fennel seeds, cardamom, black peppercorns, poppy seeds, and rose petals (if using) into a smooth paste. You may add a little milk or water to make the paste smoother.
2. Soak the saffron strands in about 1 tablespoon of warm milk for 10-15 minutes, allowing the saffron to release its colour and flavour. Or add a tablespoon of saffron syrup.
3. In a large bowl or jug, combine the chilled milk, 2 tablespoons of the prepared thandai paste, sugar, and the saffron-infused milk (with saffron strands).  Stir everything well until fully mixed and smooth. Taste the mixture and adjust the sweetness if needed. If desired, add a few drops of rose water for extra fragrance and flavour, and stir again.
4. Pour the Saffron Thandai into glasses. You can add crushed ice to make it extra refreshing. Garnish with slivers of almonds, pistachios, or a few saffron strands on top. Serve chilled and enjoy the delightful, fragrant drink.

Tips: Saffron is the key ingredient in this recipe, giving it a unique, aromatic flavour and vibrant colour. Soaking it in warm milk helps release its full flavour and colour. 

Vegan Option: You can substitute dairy milk with almond, cashew, or coconut milk. 

You can prepare the thandai paste in advance and store it in the refrigerator for up to a week, or use thandai powder or thandai syrup ready-made.

 

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