CHOCOLATE THANDAI

Thandai is a perfect chilled milk drink which is served on special days and festive occasions like  holi festival in India signifying the onset of springs. It is made with lots of nuts and spices steeped in warm milk and then made cold before serving. It is my absolute favourite drink. As my family is chocoholic I tried to make it chocolate flavour and served it as a summer drink. Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorised according to any one particular cuisine style and have played a part in a number of innovations. Here instead of boiling the milk, I soaked the nuts in water for 4-5 hours and then blend it in mixer and added to milk. The aroma of fennel seeds, cardamom, pepper and saffron rise a top dense flavour which refresh the spirit. This fresh, homemade thandai tastes absolutely heavenly, far superior to the readymade mixes available in the market. You can starin the mixture before serving if you want it smooth, but I like the coarse mouth-feel of ground nuts, so I didn’t strain. Thandai gives a cooling effect on the body and hence the name “Thandai”, which in Hindi means “cooling”. It is a great drink to serve to especially during summers in India when temperatures are 40 + degrees. You can make it in advance and keep it in refrigerator and consume it for next 2-3  days

 INGREDIENTS:
10-12 Almonds
10-12 Cashews
8-10 Pistachios
2 teaspoon Fennel Seeds
1 teaspoon Peppercorns
2 tablespoon Melon Seeds
1 teaspoon Poppy Seeds
4 Green Cardamoms
Few Saffron Strands soaked in 1 tablespoon water or milk
½ Cup Hershey’s Chocolate Syrup
5-6 tablespoon Sugar
3 Cup Milk
Ice Cubes
For Serving:
1-2 Cashews, Almonds and Pistachios each, chopped for garnishing
1 tablespoon Chocolate Syrup

METHOD: [It makes 3 glasses of thandai]
STEP 1 – Soak all the nuts and seeds in warm water for 5-6 hours or overnight.
STEP 2 – Add fennel seeds, peppercorns and cardamom in a mixer pot and blend to fine powder. Remove and keep it aside.

STEP 3 – After 6 hours, take all the nuts in mixer pot and make a fine paste with it. Remove and keep it aside.

STEP 4 – Now for making thandai, take milk, sugar and ice cubes and blend well in a mixer pot.

 STEP 5 – Add the freshly blended powder, nuts paste

and saffron strands with saffron water [Reserve some strands for garnishing] in the milk and give it a nice blend.

STEP 6 – Chocolate thandai is ready, pour it in individual glasses, garnish with some chopped nuts and saffron strands

and serve chilled.