Thandai Recipe – How to make Thandai

Thandai – this was totally a new term to me until I started blogging. I had no clue what it was. But this recipe would be circulating in the food blogging world during Maha Sivaratri or during Holi. Out of curiosity I found out what it was. I should say it is a very interesting and flavourful drink not only for the festival but also as a perfect summer treat. After a lot of googling, finally adapted this recipe from Tarla Dalal’s recipe. Its my turn to post Thandai recipe during Sivaratri now. Post updated with video.

Here is the video..

[Preparation Time-30 mins : Cooking Time-10 mins]

Thandai Ingredients:

• Milk – 500 ml
• Badam – 15 to 20
• Pista – 10
• Melon seeds – 1 tbsp
• Fennel seeds – 1 tsp
• Khus Khus (poppy seeds) – 1 tsp
• Pepper corns – 5
• Cardamom – 3
• Rose essence – few drops
• Sugar – as needed

Method:

• Soak badam, pista, melon seeds, fennel seeds, khus khus, pepper corn & cardamom in hot water for about 20 to 30 mins. Strain the water and transfer it to a mixer. Grind it into a smooth paste with little water.

• Meanwhile boil the milk and add the ground paste along with required sugar.

• Mix well so that all the ingredients blend and the sugar dissolves. I used a whisk to avoid any lumps. Bring it to a boil and switch off. Finally add a few drops of rose essence and mix. Allow it to cool down and refrigerate for 1 or 2 hours. Strain and serve.

Thats it! Refreshing & flavourful Thandai is ready!

Serve chilled!

Tips:

1. Add few strands of saffron soaked in a few tbsps of warm milk and add it finally. I did not have it in stock so skipped it.
2. U can substitute rose essence with dry rose petals.
3. Make sure u rest the drink along with the paste atleast for an hour. The more the standing time, the more the taste.
4. Strain the drink before serving.
5. I know Khus Khus is banned in some places. U can skip it if not available.
6. You can peel the skin of almonds and then grind it. I just used it as is.
7. You can make a powder of the ingredients and keep it handy to make Thandai anytime.

– By Sundari Nathan