Renowned chef Sanjeev Kapoor's inspired Thandai recipe brings together traditional flavours with a modern twist. Elevate your celebrations at home with this refreshing concoction crafted by the master of culinary innovation.
2 liters full-fat milk, 2 tsp basil seeds, 1 tsp fennel seeds, 8-10 black peppercorns, 1 inch cinnamon stick, 6-8 green cardamoms, 10-12 dried rose petals, 15-20 cashew nuts, 3 tbsp poppy seeds, 15-20 almonds, 15-20 pistachios, 3 tbsp melon seeds, a pinch of saffron, 1 1/4 cups natural sugar.
Heat milk in a deep non-stick pan over medium heat until it reaches a boil. Then, reduce the heat to low and continue cooking for 8-10 minutes, or until the milk reduces slightly, stirring occasionally.
While the milk is cooking, place basil seeds in a bowl, pour in 1 cup of water, mix well, and let it sit for 8-10 minutes.
Place fennel seeds in a blender jar, then add black peppercorns, cinnamon stick, green cardamoms, and dried rose petals. Blend the ingredients until they form a fine powder.
For the nut paste, place cashew nuts in a blender jar. Add poppy seeds, almonds, pistachios, melon seeds, and milk. Blend the mixture until it forms a smooth paste.
Mix saffron into the milk and cook for 2-3 minutes. Mix in natural sugar, then add 2 teaspoons of the blended spice mix and stir well. Cook for a few seconds.
Add the blended paste, stir to combine, and cook for 5-6 minutes. Remove the pan from the heat and refrigerate the mixture until completely chilled.
Transfer the mixture into serving glasses, embellish with a sprinkle of soaked basil seeds, a dusting of mixed nuts powder, and dried rose petals as a garnish.
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