A rich, aromatic Rajasthani festival drink made from soaked almonds, fennel, cardamom, saffron, and rose water, traditionally served during Holi.

Soak almonds and melon seeds in water for 4 hours or overnight.
Peel almonds and grind with melon seeds, fennel, and cardamom into a paste.
Soak saffron in 2 tablespoons warm milk.
Blend the nut-spice paste with cold milk until very smooth.
Add sugar, rose water, and saffron milk, blend again.
Strain through muslin cloth for a silky texture, serve chilled.
Enjoyed Thandai Spiced Nut Milk? Try Shakshuka with Feta & Herbs — Perfect recovery meal.
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