Here's a refreshing recipe for Strawberry Thandai, perfect for the summer:
Ingredients:
1 cup strawberries, hulled and chopped
4 cups milk
1/4 cup almonds, soaked and peeled
1/4 cup pistachios, soaked and peeled
1/4 cup cashews, soaked
1 tablespoon poppy seeds (khus-khus)
1 tablespoon melon seeds (magaz)
1 tablespoon fennel seeds (saunf)
1 teaspoon cardamom powder
1/2 teaspoon rose water (optional)
Sugar or honey to taste
Ice cubes (optional)
Chopped strawberries and crushed pistachios for garnish
Instructions:
In a blender, combine the chopped strawberries, almonds, pistachios, cashews, poppy seeds, melon seeds, and fennel seeds. Blend until you get a smooth paste. You can add a little milk if needed to facilitate blending.
In a large saucepan, heat the milk over medium heat until it comes to a gentle boil. Reduce the heat to low.
Add the blended strawberry and nut mixture to the milk, and stir well to combine.
Stir in the cardamom powder and rose water (if using) into the mixture.
Simmer the mixture on low heat for about 10-15 minutes, stirring occasionally to prevent it from sticking to the bottom.
Sweeten the thandai with sugar or honey according to your taste preferences. Stir well until the sweetener is completely dissolved.
Remove the saucepan from the heat and let the thandai cool to room temperature.
Once the thandai has cooled, strain it through a fine mesh sieve to remove any solids.
Transfer the strained thandai to a pitcher or individual serving glasses. Refrigerate for at least 1-2 hours to chill.
Before serving, you can add some ice cubes to the thandai for an extra refreshing touch, if desired.
Garnish each glass of thandai with chopped strawberries and crushed pistachios.
Stir well before serving and enjoy the delightful and cooling Strawberry Thandai!
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