Thandai is a traditional Indian beverage drink popular in North Indian states of U.P and some parts of Rajasthan. This drink is very refreshing and a perfect summer cooler drink. I remember in my childhood my mom made this drink during Holi (festival of colors), MahaShivaratri festival. During summer thandai is also used as a refreshing and healthy drink. As making thandai needs some time and pre-planning to soak grind the ingredients so sometimes people purchase thandai mix, and thandai syrup, both also very easy to make it at home.
Serve:4-5
Ingredients:
- 1-liter full cream milk(boiled with sugar and cooled)
- 1 cup sugar (as per taste)
- 15-20 Almond(blanched and peeled)
- 8-10 Cashew
- 8-10 Pistachios
- 2 tsp Poppy seeds
- 3-4 tbsp Watermelon seeds or muskmelon seeds
- 3-4 tsp fennel (saunf) seeds
- 4-5 green cardamoms
- 8-10 white peppercorn
- 10-15 black peppercorn
- 2 tbsp dried rose petals or 2 tsp gulkand
- 1/4 tsp cinnamon powder(optional)
- 6-7 saffron strands(soak with hot milk)
- 2-3 tsp almond and pistachios silvers
Method:
Boil milk in a deep vessel and add sugar and soaked saffron.
Soak almond, pistachios, cashews, poppy seeds, fennel seeds and watermelon seeds for 3-4 hours and drain it.
After 3-4 hour blend together along with little milk or water into a smooth paste, strain it with the help of a strainer and transfer into a bowl.
Grind together white peppercorn, black peppercorn, green cardamom, & dried rose petals into a fine powder.
Combine the prepared paste and powder with milk and cook for 2-3 minutes and transfer it into a jar and refrigerate it.
Thandai is best served chilled so make sure to make few hours before you plan to serve.
Serve chilled and garnished with almond and pistachios silvers.
Instant Thandai Powder:
Ingredients:
- 300g Sugar
- 100g almond
- 50g pistachios
- 50g cashew
- 60g fennel seeds
- 75g watermelon seeds
- 50g dried rose petals
- 25g poppy seeds
- 8-10 green cardamom
- 10g white peppercorn
- 1g black peppercorn
- 1 tsp cinnamon powder
- 8-10 saffron strands
Method:
Take a grinder jar, grind all ingredients in a fine powder with sugar.
Sieve the Thandai Powder and is ready to store in an airtight container.
Take a glass of chilled full cream milk, add 3 tsp of this instant thandai powder and mix it well before half an hour.
Syrup of thandai:
Ingredients:
- 300-400g Sugar
- 100g almond
- 50g pistachios
- 50g cashew
- 60g fennel seeds
- 75g watermelon seeds
- 50g dried rose petals
- 25g poppy seeds
- 8-10 green cardamom
- 10g white peppercorn
- 1og black peppercorn
- 1 tsp cinnamon powder
- 8-10 saffron strands
- water
Method:
Soaked for 3-4 hours almond, pistachios, cashews, poppy seeds, fennel seeds and watermelon seeds, and drained it.
After 3-4 hour blend together along with little milk or water into a smooth paste, strain it with the help of a strainer and transfer into a bowl
Grind together white peppercorn, black peppercorn, green cardamom, dried rose petals, into a fine powder.
In a pan add sugar and a half glass of water and cook on medium flame to make a sugar syrup of one thread consistency, add 2tsp of milk in the boiling syrup to remove the scum floating on top.
Remove it from the gas and let it come to room temperature, then add the fine paste and fine powder mix it well with a whisker gently.
Now just give aboil to the sugar syrup after mixing all ingredients in it, after boil strain with a muslin cloth or a strainer and let it come to room temperature and fill it in the glass bottles and keep refrigerated.
Serving time take 3-4tbspof thandai concentrate in a serving glass, add chilled milk mix very well and serve.
