Name: Holi Thandai (warm or room temperature)
Yield: 4 servings
Ingredients: Cow's milk, whole — 3⅓ cups (800 ml); Almonds — 18, soaked & peeled (25 g); Pumpkin seeds — 1 tbsp (magaz substitute) (10 g); Fennel (saunf) — 1½ tsp (4 g); Black pepper — 6 peppercorns (0.5 g); Green cardamom — 5 pods, seeds only (1 g); Water — scant ½ cup (soaking) (100 ml); Saffron (kesar) — 10 strands (0.1 g); Mishri / sugar — 3 tbsp (or 6 dates) (40 g); Rose water — 1 tsp (5 ml)

Serves: 4
Portion: 150 ml
Time: Soak 2 h · Cook 15 min
Texture: Smooth liquid
Season: Spring–summerMarch
Dosha: Vata
Pitta
Kapha
Cooling, nourishing; spices keep Kapha in check

Ingredients

What you need

Custom servings

Ingredients for 4 servings
Ingredient	Household measure	Quantity (4 servings)	Café batch ×5
Cow's milk, whole	3⅓ cups	800 ml	4000 ml
Almonds	18, soaked & peeled	25 g	125 g
Pumpkin seeds	1 tbsp (magaz substitute)	10 g	50 g
Fennel (saunf)	1½ tsp	4 g	20 g
Black pepper	6 peppercorns	0.5 g	2.5 g
Green cardamom	5 pods, seeds only	1 g	5 g
Water	scant ½ cup (soaking)	100 ml	500 ml
Saffron (kesar)	10 strands	0.1 g	0.5 g
Mishri / sugar	3 tbsp (or 6 dates)	40 g	200 g
Rose water	1 tsp	5 ml	25 ml

Method

How to cook it

Step 1: Soak almonds, pumpkin seeds, fennel, pepper and cardamom in warm water 2 hours.
Step 2: Grind to a very fine paste.
Step 3: Boil milk; add paste and simmer 5 minutes.
Step 4: Add mishri and saffron; strain through a fine sieve for a smooth drink.
Step 5: Add rose water; serve warm or at room temperature — never iced.