Badam Thandai Holi Special Recipe
Jindal Cocoa’s White Chocolate Almond Spread
10-12 Cashew Nuts
25-30 Black Peppercorns
1 tsp Poppy Seeds
1 tsp Fennel Seeds
1 tsp Melon Seeds
3 cups Milk
¼ cup Sugar
1 pinch Saffron Soaked in 1 tbsp
½ tsp Rose water
Soak Almonds, Cashew nuts, peppercorns, raisins, cardamom, poppy seeds, fennel seeds and melon seeds in ½ cup water for 5-6 hours.
Strain the water and grind the soaked ingredients in a blender to make a smooth paste.
Add little milk if required.
Add the remaining milk.
Pass the mixture through a soup strainer.
Add the Jindal Cocoa White Chocolate Almond Spread in the Milk.
Add sugar, saffron soaked in milk and rose water and mix till sugar is dissolved.
Pour the thandai in serving glasses
Garnish with rose petals and dry fruit silvers.
Serve chilled and enjoy!