10 May, 2021
Thandai Recipe | Homemade Recipe | How To Make Thandai
Thandai Recipe | Quick and Easy Thandai Recipe
Thandai is often associated with festivals specially the Holi Festival popular in Northern India; but this aromatic drink is good to have anytime in summer.
This is a Traditional Indian Beverage made with lots of spices and dry fruits. It enhances the flavour and taste of milk and tastes best when chilled. This can also be used in several desserts like Kheer, Rabri, Cakes, Pie, Cookies and Popsicles. Beat the heat with this refreshing, healthy, flavourful and supercool drink with a blend of lots of spices and dry fruits.
The Traditional way of making Thandai is to soak the nuts overnight and then grind them into a coarse paste using grindstone or mixer grinder. But this can be made as a dry powder also.
I’ll explain both methods here; 1) Thandai Paste using soaked nuts and 2) Thandai Powder using dry nuts.
As all the nuts and spices have hot properties; so it is necessary to soak them in water before use. That’s what will make it a natural coolant. You can use any of the methods as per your choice. Both taste good.
The only difference between both Thandai Recipes is the use of soaked nuts and dry nuts. This Thandai Recipe is healthy, gluten free and super delicious.
| Preparation Time |
|---|
| 15 minutes |
INGREDIENTS: (FOR THANDAI PASTE)
| For Thandai Paste |
|---|
| Almonds – 25 (Soaked & Peeled) or ½ cup |
| Cashew Nuts – 15 (Soaked) or 1/3 cup |
| Pistachios – 25 (Blanched) or ½ cup |
| Fennel Seeds – 3 tsp |
| Poppy Seeds – 3 tsp (soaked) |
| Melon Seeds – 1 tsp |
| Black Peppercorns – 8 to 10 (or 2 tsp) |
| Cardamom Pods – 10 |
| Saffron – 10-12 Strands |
| Dried Rose Petals – 20 to 25 |
| Sugar – 3/4 Cup |
INSTRUCTIONS: (Using Thandai Paste)
- Soak all the nuts; almonds, cashews, pistachios and poppy seeds for overnight or for at least 7-8 hours.
- Once soaked, remove the almond skin.
- Now Grind everything except rose petals and saffron; with a little milk (as required) to a coarse paste.
- Store the Thandai Paste in an air tight container for it’s longer shelf life in refrigerator and consume it within a week.
- Crush the dried rose petals to a little bit.
- Mix 2 tsp of Thandai Paste in a glass of chilled whole milk and blend until frothy. Add more sugar if needed and garnish it with some saffron strands, chopped pistachios, crushed dried rose petals.
INSTRUCTIONS For Thandai Powder:
- The ingredients for Thandai powder are same in quantity or portion as of Thandai Paste. But we don’t have to soak them in water. For Thandai Powder we’ll use dry ingredients and grind them all together in a grinder to a coarse powder.
- Store in an air tight container for 2-3 months in a refrigerator. It remains safe for long time than the Thandai Paste.
- Mix 2 tsp of Thandai Powder in a glass of chilled whole milk. You can blend it also until frothy. Garnish it and enjoy.
Thandai always tastes best when served chilled.
