Thandai

Holi famous recipe Thandai is very popular among Indians during the festive season. Thandai is a very famous drink which was originated during the vedic period. Thandai has a lot of health benefits and has super calming effect. All the ingredients added , have a lot of nutritional value and aids digestion as well. This recipe is a traditional Indian recipe and is also made during shivaratri. It is named after it’s cooling effect and the fact that it is served chilled.

Introduction

Thandai is made by blending nuts, spices and seeds together into a thick paste and then adding it to milk along with sugar. You can also add rose water to it in order to enhance its taste and aroma but I personally prefer using dried rose petals instead. This Thandai recipe is a super easy and yummy recipe so please go ahead and try it and don’t forget to share your reviews in the comments section below.

Ingredients


Milk- 1/2 kg (chilled)
Cashew nuts- 8 nuts
Almonds- 10 nuts
Cardamom- 2 pods
Black pepper- 1/4 tablespoon (7 to 8 units)
Melon seeds (Magaz) -1 tablespoon
Fennel -1 tablespoon
Khaskhas (poppy seeds) -2 tablespoon
Dried rose petals- 8 to 10 petals ( or 1 tablespoon rose water)
Sugar- 3 to 4 tablespoon or as per taste.

Step by step recipe with images


1) Firstly take a plate and add all spices, seed and dry fruits in it, so that you don’t miss any ingredients.


2) Now take a mixing bowl and add 10 almonds to it.


3) Add 8 cashew nuts in it.


4) Add a tablespoon of fennel to it.


5) Add 1/4 tablespoon of black pepper to it.


6) Add a tablespoon of melon seeds (magaz) to it.


7) Add two pods of cardamom to it.


8) Add 2 tablespoon of poppy seeds or khaskhas to it.


9) Mix them well.


10) Finally add 1/2 cup of water to it.


11) Soak it for 3 hours. If you are in a hurry soak it for half an hour in warm water.


12) After completion of three hours, blanch the almonds.


13) Add the almonds back, drain the excess water and transfer it to a mixing jar.


14) Blend it into a smooth paste. Your thandai mixture or paste is ready.


15) Now take a mixing jar and add 2 cups of chilled milk to it.


16) Add the thandai paste to it.


17) Stir it well.


18) Finally add 3 to 4 tablespoon powdered sugar to it.


19) Stir it well.


20) Now strain it with the help of a strainer.


21) Garnish it with rose petals.


22) Your yummy thandai recipe it ready to be served. Tastes best when served chilled.

Tips and Tricks


1) Don’t alter the quantities of the nuts and spices.
2) Soak it for At least 3 hours. When in hurry soak it for half and hour in warm water.
3) Blanch the almonds before blending it.
4) Blend it into a smooth paste.
5) Don’t add sugar along with nuts and spices as it can be altered as per taste and preference later.
6) You can use rose water or gulkand instead of rose petals.
7) Strain the thandai before consumption.
8) Try using chilled milk. You can also add ice cubes but it generally alters the consistency making the drink thinner. Use chilled milk for a thicker drink.

Healthier version


1) You can try adding jaggery powder instead of powdered sugar.
2) You can simply avoid using a specific ingredient if you allergic to it.

Recipe card

Thandai

Course Drinks
Cuisine Indian
Servings 2 people

Ingredients
  

  • Milk- 1/2 kg (chilled)
  • Cashew nuts- 8 nuts
  • Almonds- 10 nuts
  • Cardamom- 2 pods
  • Black pepper- 1/4 tablespoon (7 to 8 units)
  • Melon seeds (Magaz) -1 tablespoon
  • Fennel -1 tablespoon
  • Khaskhas (poppy seeds) -2 tablespoon
  • Dried rose petals- 8 to 10 petals ( or 1 tablespoon rose water)
  • Sugar- 3 to 4 tablespoon or as per taste.

Instructions
 

  •  Firstly take a plate and add all spices, seed and dry fruits in it, so that you don’t miss any ingredients.
  • Now take a mixing bowl and add 10 almonds to it.
  •  Add 8 cashew nuts in it.
  •  Add a tablespoon of fennel to it.
  • Add 1/4 tablespoon of black pepper to it.
  •  Add a tablespoon of melon seeds (magaz) to it.
  • Add two pods of cardamom to it.
  • Add 2 tablespoon of poppy seeds or khaskhas to it.
  • Mix them well.
  • Finally add 1/2 cup of water to it.
  •  Soak it for 3 hours. If you are in a hurry soak it for half an hour in warm water.
  • After completion of three hours, blanch the almonds.
  •  Add the almonds back, drain the excess water and transfer it to a mixing jar.
  • Blend it into a smooth paste. Your thandai mixture or paste is ready.
  • Now take a mixing jar and add 2 cups of chilled milk to it.
  • Add the thandai paste to it.
  •  Stir it well.
  • Finally add 3 to 4 tablespoon powdered sugar to it.
  • Stir it well.
  • Now strain it with the help of a strainer.
  •  Garnish it with rose petals.
  • Your yummy thandai recipe it ready to be served. Tastes best when served chilled.
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