One of my friend from University recently sent me a text in WhatsApp that I have similarities with Camel! I was literally in a shock and asked him to elaborate! His answer was more than pathetic!”There isn’t any recipe for Drink or Sorbet available in Debjanir Rannaghar so I thought you can live without liquid for days!”The height of criticism and Leg pulling I must say! Needless to say, that was enough to come up with a drink recipe! Here goes the First ever Recipe of a Popular Indian Sorbet on this auspicious occasion of Holi; Thandai!
Thandai requires no further introduction I guess! It’s a refreshing milk-based drink prepared especially on Holi and is also advisable to have Thandai all through the summer due to its cooling properties. In fact, I prefer to have Thandai all through the Summer because of the amazing flavor and it is super refreshing too!
This drink is a family favorite. In fact, Pasta loves her portion of chilled Thandai. For me, it is a win-win situation. A drink that is having milk, and nuts, needless to say, I give it to her whenever she asks. For me, Thandai works really well. I cannot take milk directly and I always need some supplement to cover the smell of milk. However, Mehebub is generous of the lot; he loves milk in any form and naturally Thandai works well for him too.
Though Thandai Concentrate is easily available in departmental stores and in Confectioners Shops, however, it is really easy to prepare Thandai at home and I always prefer the homemade version of this amazing drink.
- Serves: 6 People
- Serving size: 250ml
- Calories: 295
- Fat: 13.4gg
- Saturated fat: 4.8g
- Carbohydrates: 33.7g
- Sugar: 20.7g
- Sodium: 191mg
- Fiber: 2.7g
- Protein: 13.7g
- Cholesterol: 27mg
- Milk: 1 Litre (I have used Full Cream Milk)
- Sugar/ Chini: 6 Tbsp.
- Almond/ Badam: 50
- Cashew Nut: 10
- Pistachios/ Pista: 10
- Melon Seed/ Magajdana: 2 Tbsp.
- Poppy Seed/ Posto/ Khuskhus: 2 Tbsp.
- Fennel Seed/ Mauri/ Saunf: 2 Tbsp.
- Black Peppercorn/ Gol Marich/ Kali Mirch: 15
- Green Cardamom/ Choto Elach/ Hari Elaichi: 8 (de-seeded)
- Rose Water: ½ Tsp.
- Saffron: 12-15 Strings
- For Garnishing:
- Pistachios: 5 (chopped)
- Saffron Strings: 5-10
- Soak Almond, Cashew Nut, Pistachios, Melon Seed, Poppy Seed, Fennel Seed Black Peppercorn and De-seeded Green Cardamom in plain water for minimum 2 hours; however, I soaked all the ingredients overnight.
- Take milk in a deep bottom Vessel and bring it to boil.
- Add Sugar and cook the milk in medium flame until sugar dissolves completely.
- Take 2 Tbsp. of milk out in a small bowl and add Saffron to this small portion of Worm milk and keep it aside.
- Switch the flame off and let the remaining milk cool completely.
- Take Almonds and Pistachios out of the soaked spice and nut mix and remove the skins.
- Now make a fine Paste of Almond, Cashew Nut, Pistachios, Melon Seed, Poppy Seed, Fennel Seed Black Peppercorn and De-seeded Green Cardamom either in a grinder or using a “Shil-Nora” or “Shilbatta”. You can add 2 Tbsp. Water if required.
- Add this paste to the Milk and mix properly using a spoon and then cover the vessel with a lid and leave it for around 30 minutes.
- Now using a strainer strain the milk in a large vessel or Jug.
- Mix the residue with 1 Cup of Water and strain again into the same large vessel which was used for storing the flavored milk.
- Add previously prepared Saffron milk and Rosewater to the mixture and let the Milk cool in a refrigerator for around 2-3 hours before serving.
- At the time of Serving mix the milk with a spoon and pour in glasses and garnish with chopped Pistachios and strings of Saffron.
Instead of full-fat milk, you can use skimmed milk to make Thandai.
Cold beverages from Debjanir Rannaghar apart from Thandai:
Have you tried the Thandai Recipe from Debjanir Rannaghar!
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