Thandai
Thandai, a delightful milk-based drink, is a summertime favorite and practically synonymous with Holi! Known for its refreshing and cooling properties, it's the perfect beverage to beat the heat. While convenient Thandai Concentrate is readily available in stores, I prefer the homemade version, as it's surprisingly easy to prepare. Here's my quick and simple Thandai recipe.
Servings 6 People
Calories 295kcal
Cost Rs 250
Ingredients
- 1 Liter Milk I have used Full Cream Milk
- 6 Sugar/ Chini: 6 Tbsp.
For making the Thandai Paste:
- 50 Almond/ Badam
- 10 Cashew Nut
- 10 Pistachios/ Pista
- 2 tablespoon Melon Seed/ Magajdana
- 2 tablespoon Poppy Seed/ Posto/ Khuskhus
- 2 tablespoon Fennel Seed/ Mauri/ Saunf
- 15 Black Peppercorn/ Gol Marich/ Kali Mirch
- 8 Green Cardamom/ Choto Elach/ Hari Elaichi de-seeded
- ½ teaspoon Rose Water
- 15 Strings Saffron
For Garnishing:
- 5 Pistachios chopped
- 10 Strings Saffron Strings
Instructions
Easy Thandai Recipe
- Soak Almond, Cashew Nut, Pistachios, Melon Seed, Poppy Seed, Fennel Seed, Black Peppercorn, and Green Cardamom in plain water for a minimum of 2 hours; however, I soaked all the ingredients overnight.
- Take milk in a deep-bottomed Vessel and bring it to a boil.
- Add Sugar and cook the milk on medium flame until sugar dissolves completely.
- Take 2 Tbsp. of milk out in a small bowl and add Saffron to this small portion of warm 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 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 that 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 into glasses and garnish with chopped Pistachios and strings of Saffron.
Notes
- Adjust the sugar according to preference.
- Instead of full-fat milk, you can use skimmed milk to make Thandai.
Nutrition
Serving: 250ml | Calories: 295kcal | Carbohydrates: 33.7g | Protein: 13.7g | Fat: 13.4g | Saturated Fat: 4.8g | Cholesterol: 27mg | Sodium: 191mg | Fiber: 2.7g | Sugar: 20.7g
