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.
Delicious thandai recipe
delicious thandai I kept it for 3 hours before straining..
Wow. Vil definitely try it.. Looking awesome..
this looks too delicious!
Thandai looks delicious! Beautiful clicks as always 🙂
Wow what a click sharmi,, beautiful I like the last main picture. Should try this..
Omg am drooling!!! Thanks sharmi.
Hi!
Thanks for the recipe. Can we also make in more quantity and store it in fridge?
Very beautiful drink, am yet to try them.
Tried 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
Nice dish