Thandai recipe | Holi Special Thandai Recipe
Prep time
Cook time
Total time
Author: Zeel Patel
Cuisine: Indian
Serves: 2 - 3 glass
Ingredients
- Almonds - ¼ cup
- Cashews - ¼ cup
- Fennel seeds / Saunf - 2 tsp
- Poppy seeds / Khus Khus - 1 tbsp
- Melon seeds - 1 tbsp
- Black Pepper or White Pepper - ¼ tsp
- Cardamom powder - ¼ tsp
- Saffron - a pinch
- Dried Rose petals - 2 tbsp
- Milk - 2 cups / 500 ml
- Thandai Powder - 3-4 tbsp
- Rock Sugar / Sugar - 2-3 tbsp, as per taste
Instructions ( 1 cup = 250 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml)
- Take all dry ingredients and make a coarse powder out of it.
- Either hand pound them or use a mixer grinder.
- While grinding in a mixer grinder, powder them on whip/pulse mode.
- Otherwise, nuts will release their oil.
- Refrigerate this Thandai Powder in a sterilized air-tight container.
- Alternatively, soak them overnight in water. Make a paste and mix it in milk.
- To make Thandai, one night before, take 2 cups/ 500 ml of milk.
- Bring one boil. Add 3-4 tbsp of prepared Thandai Powder and sugar.
- Boil it for another one minute.
- Turn off the flame.
- Let it cool down. In between, stir it occasionally.
- Refrigerate it overnight or 3-4 hours.
- Once chilled completely, strain it.
- Squeeze all the milk from soaked Thandai Powder.
- If using gulkand / rose water in place of rose petals, add them at this stage.
- Garnish with almond flakes, saffron strands, or dried rose petals and serve.
Notes
Poppy seeds are essential in this recipe. If not available, then skip them.
Cardamom powder is optional, but the flavor of cardamom goes well with milk. So try once.
You can also use gulkand or rose water in place of dried rose petals. Add gulkand or rose water just before serving.
You can prepare this Thandai Masala in a bigger batch. Refrigerate in an air-tight container.
Prepare it a night before to have all its flavor and benefits.
Enjoy it during summer evenings or serve them chilled during festivals, parties, and gettogether.
You can soak the nuts and seeds with water overnight. The next day makes a paste and mixes it in milk. Chill it and serve it. It is the alternative way of making Thandai.
Cardamom powder is optional, but the flavor of cardamom goes well with milk. So try once.
You can also use gulkand or rose water in place of dried rose petals. Add gulkand or rose water just before serving.
You can prepare this Thandai Masala in a bigger batch. Refrigerate in an air-tight container.
Prepare it a night before to have all its flavor and benefits.
Enjoy it during summer evenings or serve them chilled during festivals, parties, and gettogether.
You can soak the nuts and seeds with water overnight. The next day makes a paste and mixes it in milk. Chill it and serve it. It is the alternative way of making Thandai.
Recipe by Zeel's Kitchen at https://www.zeelskitchen.com/recipe/thandai/