Thandai

How to make traditional Thandai recipe 

Thandai is a very traditional, delicious, healthy and absolutely refreshing summer drink made with milk which is flavoured with nuts n spices and served chilled. It is specially made during the Holi festival. It is very popular in North India. This drink acts as a coolant during the summer season. The thandai paste/powder is made up of lots of nuts, special ingredients like melon seeds, dried rose petals etc and aromatic spices are added in too. Learn how to make the traditional thandai recipe below.
Thandai

Ingredients

Milk -1 litre (boiled and cooled)
Sugar -1/2 cup or according to taste
Saffron -a large pinch

Grind to paste - (After soaking in hot water)

Almonds -10 nos (blanched and skin removed)
Pista -10-15 nos(blanched and skin removed)
Cashews -10 nos
Poppy seeds ( khus khus)-2 tbsps
Melon seeds -1 tbsp
Fennel seeds -1 tsp
Peppercorns -10 nos
Dried rose petals -1 tbsp
Cardamom -4 nos
Cinnamon -2 nos

Method 

Boil the milk add saffron sprigs, sugar and mix well allow it to cool completely.


Now soak all the ingredients (except dried rose petals, cinnamon, cardamom)given for grinding in hot water for 1 -2 hours. Drain the water and grind all the ingredients to a very smooth paste adding 1/4 cup milk. (If you want you can strain the paste and then add it to milk).




Mix this thandai paste to the cooled milk .

 Keep the thandai in fridge.

Serve chilled garnished with pistas on top.




Preparation time -1 hour for soaking 15 mins for making thandai
Serves 4-6

Note-
You can use full-fat milk for a rich taste.
Always serve chilled.
Add gulkund or fresh rose petals if you don't have dried rose petals. You can add rose water too.
You can make a simple sugar syrup and mix it to the thandai or grind the sugar along with paste and add.

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