Thandai recipe a very popular drink in North India made during Mahasivarathri and Holi.
This thandai recipe is very easy to make at home with easily available ingredients in your kitchen.Thandai is a great body coolant so as the name is.Yes thandai means cool/cooling derived from the word ‘thanda’ in hindi means cold.
Last week my north indian neighbour casually was talking about thandai, a special drink made for Holi, when I asked her thandai recipe she said they just buys thandai essence, mix it with milk and offer to god and serve it.So I googled around to find the recipe and tried it.The taste still lingers, I just loved it, yes I loved it soo much.The drink is exotic with saffron flavour and the spices just elevate the flavour of this drink.
Thandai is a refreshing drink especially for summer which acts as a body coolant too. I am sure gona make it often as its simple to make and yummy to drink….It is sure addictive!! 🙂 Cant wait to make it again and enjoy it ! 🙂
Thandai Recipe – Ingredients
Preparation Time : 30 mins | Cooking Time : 10 mins | Makes: 2 cups
Recipe Reference: Tarladalal |Â Recipe Category: Main | Recipe Cuisine: North Indian
Recipe Reference: Tarladalal |Â Recipe Category: Main | Recipe Cuisine: North Indian
Milk – 1/2 liter (2 cups)
Sugar – 1.5 tbsp
Saffron – 6 to 8 strands
Rose essence – 2 drops
To grind to a paste:
Almonds – 20
Poppy seeds – 1 tsp
Fennel seeds – 1 tsp
Cardamom powder – 1/4 tsp
Peppercorns – 10
Method:
- Take all the ingredients listed under ‘to grind’ and soak it in water for 30mins.Meanwhile boil milk.
- Cool down and add sugar.Take a tbsp of warm milk and soak saffrons in it.Add a tsp of the saffron milk mixture to the milk.
- Peel of the skin of almonds and grind it along with other ingredients to a fine paste.
Then spoon the mixture and add it to the milk.Mix well and set aside for 15mins.Then strain it.
- Discard the residue.Add the remaining saffron milk (which we reserved in step2) to the strained almond milk.Add 2 drops rose essence and refrigerate it for an hr.
Serve chilled.
My Notes:
- After the spice mixture is added give little resting time for it to get blended well with milk.
- Rose water is optional but gives a great flavour to the drink.
- At the time of serving, pour into serving glasses, add crushed pistachios and saffron.You can even add dried rose petals.Always serve chilled.
Ramya Krishnamurthy says
March 14, 2014 at 12:03 pmDelicious thandai recipe
Veena Theagarajan says
March 14, 2014 at 1:20 pmdelicious thandai I kept it for 3 hours before straining..
esther says
March 14, 2014 at 3:42 pmWow. Vil definitely try it.. Looking awesome..
Coral crue says
March 14, 2014 at 6:30 pmthis looks too delicious!
Sona S says
March 15, 2014 at 1:01 amThandai looks delicious! Beautiful clicks as always 🙂
v.s.banu says
March 15, 2014 at 6:42 amWow what a click sharmi,, beautiful I like the last main picture. Should try this..
Deesingh says
March 15, 2014 at 6:45 amOmg am drooling!!! Thanks sharmi.
Dreamer says
March 15, 2014 at 2:08 pmHi!
Thanks for the recipe. Can we also make in more quantity and store it in fridge?
Priya Suresh says
March 15, 2014 at 2:59 pmVery beautiful drink, am yet to try them.
Amita P says
March 22, 2014 at 6:28 amTried it came out great! But i grinded Badam / Pista/ cardamom separately, added it to milk without straining, while I grinded and strained poopy seed+saunf+pepper
Unknown says
April 29, 2016 at 3:36 pmNice dish