It is a beautiful concoction of almonds, cashews, pistanchios, fennel seeds, poppy seeds, lots of cardamom, rose, hint of saffron and sugar. The prepared masala is added to the milk, and reduced. It is cooled down and then served chilled, super creamy and delicious. I bet, you will not find creamier thandai made at home than this one. I add my secret ingredient to the thandai masala to make it lusciously creamy and absolutely delicious. It is always easy to have this masala on hand in summers to make the thandai. It is the most easiest thandai masala and gets ready in 10 mins. You can serve this to your guests, in a party, make ice cream or kulfis, etc. It is just so versatile and handy.
Make a Mean Vegan Thandai
Follow my recipe with just a few changes, to make this creamy, nutty deliciousness. It tastes amazing, I promise. I add milk powder in my thandai masala recipe. Skip that, and add vegan alternatives like almond flour, cashew powder or coconut milk powder. I personally feel cashew powder works the best. To make yourself a glass of vegan thandai, switch wholemilk to your favorite creamy vegan nut milk. I love how delicious this thandai tastes with full fat oat milk, almond milk and coconut milk. As you will be using nut milk, you don’t have to simmer the milk for whole 10 mins. Add sugar and thandai masala. Bring the milk to a light simmer. Once ready, let it cool down. Store it in a glass bottle in the refrigerator to enjoy upto 3 days.
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