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Thandai
(Anise milk with raisins and pistachios)


You donít have to make thandai with milk. You can use water instead, as is often done, though the milk mellows the taste of the spices.

Preparation and cooking time: 25 min
2/3 cup (100 g) raisins
2 tablespoon anise seeds
13/4 cups (425 ml) water
1/4 cup (35 g) pistachio nuts
21/2 cups (600 ml) whole milk
1/2 teaspoon ground cardamom seeds
4 tablespoon honey or 5 tablespoon sugar

Cover the raisins with warm water and soak them for 10 minutes. In a saucepan, boil the anise seeds in the water for 5 minutes. Lower the heat and simmer for 10 minutes more.
Blend the pistachio nuts, drained raisins, ground cardamom, and milk in an electric blender and set aside. Strain the anise water and stir the honey into it. Then add it to the mixture, stir well, and chill.
Serve each glass of thandai garnished with a sprig of mint leaves.