This Navrati put a modern spin on the classic thandai. Matcha thandai fuses the calming qualities of Japanese green tea with the rich nuttiness of thandai, creating a refreshing and energising drink that’s just right for the occasion. It’s the perfect refreshment to keep you energised throughout the celebrations.
Ingredients
UNITSIngredients
3 cupsFull cream milk
12Almonds (soaked & peeled)
8Cashews
6Pistachios
2 tbspMelon seeds
1 tbspPoppy seeds
1 tspFennel seeds
6Black peppercorns
4 podsGreen cardamom
1 tbspRose petals (dried)
4 tbspSugar or rock sugar (mishri) (adjust to taste)
1 tspMatcha powder
6–8Saffron strands (soaked in 2 tbsp warm milk)
½ cupWater
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Directions
Description - Step 1
Step 1: Soak the nuts and seeds
Start by soaking almonds, cashews, pistachios, melon seeds, and poppy seeds in warm water for about half an hour.
Description - Step 2
Step 2: Make the thandai paste
Once soaked, grind the nuts and seeds together with fennel, peppercorns, cardamom, and rose petals, adding ½ cup of water to create a smooth paste.
Description - Step 3
Step 3: Boil & cool the milk
Heat the milk until it just reaches a rolling boil, and then let it cool down a bit.
Description - Step 4
Step 4: Mix the paste and sweeten
Stir the thandai paste into the milk, adding sugar or mishri to taste. Make sure to mix it well.
Description - Step 5
Step 5: Whisk in matcha
In a small bowl, whisk the matcha with 2 tablespoons of warm water until it’s nice and frothy. Then, add it to the thandai and give it a good stir.
Description - Step 6
Step 6: Chill and serve
For the best flavour, pop the thandai in the fridge for a couple of hours before serving.
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