Thandai Gujarati
A cooling almond-milk thandai infused with saffron, fennel and rose water, ground fine and served chilled - Gujarat's take on the classic festive drink.
Ingredients
- Water — 60 g (whole)
- salt (optional) (whole)
- Fennel Seeds — 2 g
- Rose Water — 0.5 tsp
- badam — 50 g (whole)
- Saffron — 0.05 g (ground)
- Milk — 420 g
Method
- Soak the Almonds in a little of the Water for 15-20 minutes until softened (this can be done ahead).
- Warm most of the Milk gently in a small pan on low flame, add the Saffron and Fennel Seeds, and let them infuse for about a minute until the milk turns pale gold and fragrant.
- Drain the soaked Almonds and grind them with the remaining Water into a smooth, thick paste.
- Whisk the almond paste into the warm saffron-fennel Milk until fully combined and no lumps remain.
- Stir in the Rose Water and a pinch of salt, mix well, and let it rest for 5 minutes so the flavours meld.
- Strain if a smoother texture is desired, chill, and serve cold.
Common questions
- How many calories in one plate of Thandai Gujarati?
- 302 kcal per plate.
- How much cooking time?
- 25 min — 15 min prep, 10 min cooking.