Thandai, spiced nutty milk from North India, receives a luxurious upgrade in this saffron-infused version, serves as a magnificent shot. Creamy, nutritious and aromatic, this mini serves, punching taste with signs of cardamom, pista and roses. Suitable for festive gatherings and rakhi celebration, these chili shots are modern take on a timeless classic.
Ingredients:
Method:
- Soaking and Preparation
- Firstly, wash and soak the nuts and seeds like almonds, cashews, pistachios, watermelon seeds and poppy seeds in warm water for overnight.
- Remove water and grind into a paste along with fennel seeds, pepper and cardamom pods.
- Pour the milk
- Heat the milk in a saucepan. Add the saffron strands and let them boil for 10 minutes.
- Add in grounded nuts paste and sugar. Simmer for 5-7 minutes, stirring constantly.
- Strain and Cool
- Close the heat and add the rose water.
- Let the mixture cool, after that then strain through a sieve or muslin cloth.
- Cool for at least 2 hours. Add cold milk if necessary to adjust consistency.
- Serve
- Finally , pour the thandai into shot glasses. Sprinkle with crushed nuts, saffron strands on top.
Tips and Variety:
- Add condensed milk for extra richness.
- For a vegan version, use almond milk and leave poppy seeds.
- Make ahead and store in the fridge for 2 days.
- Serve in shot glasses for the festive touch.
Serving Instructions:
- Ideal for Rakhi, Holi, Diwali or parties.
- Paired with mini sweet plates or savory snacks.
- Serve as a welcome drink or dessert shot.
