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Nut Milk or Thandai


2 glasses of whole milk
1 cup water
1 tablespoon blanched almonds
1 tablespoon Pistachios
1 tablespoon Poppy Seeds
6 cashew nuts
Powdered cardamom, Cinnamon, Nutmeg- a pinch each
Honey as per taste


Bring the water to boil in a small sauce pan. Add the spices. Remove from heat
and set aside to cool for 10 minutes.

Make a fine paste of all the nuts and poppy seeds along with the heated spices.
Pour into a strainer lined with a damp cloth and set over a clean bowl. Squeeze
all the milk out of the nuts by tightening the cloth by wringing it. You may use
the nut pulp for thickening Indian curries or in baking.

Mix this paste with the other spices into the milk and stir well. Mix the honey and
chill. Serve in glasses with crushed ice.

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