Chutneys, pickles & drinks · Biya Samaraan
Thadai
Almond and poppy seed cooler (thandai)
A chilled, creamy mitho milk cooler. A paste of soaked poppy seeds and almonds with peppercorns, cardamom, rose petals, aniseed, melon seeds and cumin is blended into cold milk per glass, strained, sweetened and served ice cold. It is a refreshing summer drink.
Ingredients
Make
Measure in
Cups are shown in grams or ml; spoons stay as spoons. Panja Khada’s own weights are used where they give them (1 cup of flour is 150 g, rice or dal 200 g, curd 225 g, milk or water 240 ml), and standard kitchen weights otherwise.
For the thadai masala (paste)
For each glass of thadai
Method
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Soak the poppy seeds overnight.
Soak the almonds for before you begin.
Grind all the masala ingredients (everything except milk and sugar) with a little water into a fine paste. This paste is the thadai masala.
For each drink, blend 1 tbsp of the masala with ¾ glass of chilled milk until the milk turns a light cream colour. Strain into another glass, stir in 3 tsp sugar and serve ice cold.
My notes
Your family’s way with this recipe, or a reminder for next time. Kept on this phone or computer, and shown in cook mode.
Tips and variations
Masala proportions vary from household to household. For a spicier version, some people raise the peppercorns to 4 tbsp (double).
Serve with
Served chilled as a refreshing summer drink.
Nutrition
EstimatedThe thadai masala is made in a batch and used a spoonful at a time, so a whole-dish figure would not mean much.
Where this recipe comes from
Recipe from Panja Khada by Bharat and Deepa Chachara.
See the original recipe and photos