Carrot Thandai (Smoothie)

Thandai is a North-Indian summer drink. It is a thirst-quencher especially served as an offering to Lord Shiva during Shivarathri and also during Holi, the festival of colours.

It is also a healthy and nutritious part of any breakfast.

Ingredients

Milk - 1 liter

Carrots - 2 cups (chopped)

sugar/jaggery - 3/4 cup

rose water - 1 tbsp

saffron (optional)

sliced pistachios and almonds

almonds - 2 tbsp

white poppy seeds - 2 tbsp

melon seeds - 2 tbsp

fennel seeds - 2 tbsp

peppercorns - 2 tbsp

cardamom seeds - 2 tbsp

Steps

1. Boil the milk and allow it to cool.

2. Boil the chopped carrots and keep aside.

3. Finely grind the sugar, carrots, almonds, poppy seeds, melon seeds, fennel seeds, pepper and cardamom. Add it to the milk and stir well.

4. When ready to serve, strain the mixture through a fine sieve. Add the rose water and top with sliced almons/pistachios or some grated carrot.

Tips

Before straining and serving, refrigerate for atleast 3 hours so that all the flavours infuse into the milk.