Thandai (Indian Almond Drink)

Recipe by evelynathens
READY IN: 15mins




  • Soak sugar in 1/2 litre of the water used. Set aside.
  • Soak remaining ingredients in 2 cups of remaining water. Set aside.
  • Allow all soaked items to stand for at least 2 hours.
  • Grind all soaked ingredients to a very fine paste. (not sugar) in a processor or blender.
  • Place a double layer of cheesecloth or a coffee filter over/in a strainer and set over a large container/pitcher.
  • Press through muslin with the back of a spoon, extracting as much liquid as possible.
  • Add remaining water, a little at a time to extract more of the nut liquid.
  • Pour back some of the extract and press, repress. Do this a number of times to extract as much flavour out of the nut paste as possible.
  • Mix well. Chill for atleast 2 hours before serving. You may need to give the drink a stir before pouring.
  • To serve, sprinkle some rose petals over each serving (optional).
  • Note: Do not discard the nut paste - it is excellent used in making korma-type curries.