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Thandai with Brazil Nuts and Cashews

Thandai recipe is not just refreshing and delightful but is healthy too. The mix of nuts and a few spices, infused in coconut milk, gives this milk a sweet-scented saffron and fennel flavor.

 

Created by:
8 hrs 15 mins
Easy
1 SERVERS
0%

PREP TIME

15 min

0%

COOK TIME

min

0%

TOTAL TIME

8 hrs 15 mins

Ingredients

Method

    1. To make the masala, rinse and drain again the soaked Brazil nuts, cashews, and raisins.
    2. Blend the Brazil nuts, cashews, raisins, peppercorns, fennel seeds, and cardamom to a dense and smooth paste. Set aside.
    3. To prepare the drink, heat the water and coconut milk together. When it starts to boil, reduce the heat and add the saffron threads along with the paste while stirring.
    4. Let it rest for at least 1 hour. Cover it, refrigerate, and allow it to cool overnight.
    5. Strain before serving and garnish with ground pistachios.

Tips

To minimise food waste store nuts/seeds out of direct light and heat and always in an airtight container.

Ingredients

Method

    1. To make the masala, rinse and drain again the soaked Brazil nuts, cashews, and raisins.
    2. Blend the Brazil nuts, cashews, raisins, peppercorns, fennel seeds, and cardamom to a dense and smooth paste. Set aside.
    3. To prepare the drink, heat the water and coconut milk together. When it starts to boil, reduce the heat and add the saffron threads along with the paste while stirring.
    4. Let it rest for at least 1 hour. Cover it, refrigerate, and allow it to cool overnight.
    5. Strain before serving and garnish with ground pistachios.

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Copyright © 2024International Nut & Dried Fruit Council. All rights reserved.
VISIT INC WEBSITE   | CONTACT   |   WHO WE ARE   |   LEGAL
Facebook Instagram Youtube Tiktok