Thandai – Spiced Indian Nut Milk – Holi Speciali

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Nut milk has gained popularity in the vegan movement globally. However, traditionally nut milk is very popular amongst the wrestling communities in India and is very popular as a cold beverage in Summer, starting from the day of Holi, the festival of colours, the start of spring.

Traditionally Thandai is made of soaked almonds, ground into paste with peppercorns and cardamom and then mixed with milk and sugar and rose water. For Holi, this same mixture is fortified with Bhang – Fresh green Marijuana. Its a celebration after all.

The more almonds in it, the better the flavour. There is a however a cheaper version of the same Thandai, one which uses melon seeds as they add enough nuttiness and are not as expensive as almonds. Some parts of the country also add fennel seeds and poppy seeds to the Thandai.

This holi I made mine with almonds, green pumpkin seeds, poppy seeds, fennel, cardamom, driend rose petals, peppercorns and a dash of honey. No milk because I used too many nuts and that makes this Thandai a Vegan treat
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Top Tip
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There might be leftover thandai. Use that to soak oats overnight and serve with fresh strawberries.

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Ingredients
1 cup whole almonds
1/2 cup pumpkin seeds
1/2 cup poppy seeds (white)
1 tbsp black pepper corn
2 tbsp fennel seeds
10 pods green cardamom
1 handful dried rose petals. You can skip this and just use good rose water)
50 ml rose water
6-8 tbsp raw cane sugar
6 cups milk/ water

1. Soak all the above in water overnight
2. I dd not bother taking the cardamom seeds out of the pods
3. I did however take the skin off of the almonds while merrily chatting over morning coffee
4. Grind everything into a very fine paste. Add the water and dilute. If the mixture is too grainy, sieve it through a cheese cloth. It can be equally enjoyed with a slightly grainy texture.
5. If you have bhang on hand, stir it into the ground nut paste and then sieve it. Enjoy.

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