Thandai, a saffron and pistachio drink, plays a role in the celebration of Holi, which welcomes the return of spring. This drink is delicious with a gujiya — a sweet empanada-like dish also associated with Holi.

Serving 4 

Ingredients 

2 cups oat milk 

2 cups cashew milk 

3 tablespoons maple syrup 

½ cup of hot water 

Thandai masala ingredients 

Grind together in a spice mill:

¼ cup pistachios 

¼ cup blanched almonds

¼ cup cashews

1 teaspoon fennel seeds

½ teaspoon white poppy seeds (or sesame seeds) 

¼ teaspoon black peppercorns 

1 teaspoon cardamom powder

½ teaspoon cinnamon powder 

½ teaspoon saffron threads

2 tablespoons hot water 

Pinch of nutmeg 

A handful of dried rose petals or rose water for garnish (optional) 

Instructions 

1. Add the blanched almonds, cashews, pistachios, fennel seeds, white poppy seeds, black peppercorns, cardamom powder, cinnamon powder, and nutmeg into a blender or spice grinder. Grind to a fine powder. 

2. In a small bowl, add saffron with hot water to bloom. 

3. In a heavy bottom saucepan; add milk and saffron water. Bring the milk mixture to a gentle boil.

4. When the milk mixture begins to boil, add maple syrup and stir.

5. Add in the thandai masala mixture to the milk and simmer for another 5 minutes. Using a whisk to remove any lumps. Turn off the heat and allow the thandai to cool and refrigerate. 

6. To serve, pour into a cup and garnish with dried rose petals or rose water. 

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