Thandai Syrup | Kesariya Thandai
Thandai Syrup is made by soaking and grinding nuts then cooking it until desired consistency then strained and stored. Making thandai becomes instant with homemade thandai syrup. Let us learn to make Thandai Syrup Recipe with step by step pictures.
Servings5 servings
Ingredients
For soaking
- 2 tablespoon almonds
- 1 tablespoon pistachio
- 1 tablespoon cashews
- 1/2 tablespoon poppy seeds
- 1 teaspoon rose petals
- 4 nos cardamom
- 1/2 teaspoon pepper corns
For sugar syrup
- 1/2 cup sugar
- 1 cup water
- 1/4 teaspoon rose essence
- 1 teaspoon saffron
For preparing thandai:
- 1 cup milk boiled,cooled& chilled
- 2- 3 tablespoon thandai syrup
Instructions
- Soak the items listed under 'to soak' for 2 hours.
- Grind it to a fine paste. Set aside.
- To a sauce pan add sugar. Add water to it. Let it boil until sugar dissolves completely. Soak saffron in hot water.
- Add saffron water and nuts mixture to it.
- Mix well. Cook for 7-12 mins.
- It will start to thicken. Cook in low flame till it coats the back of the ladle.
- Add rose essence, mix well and switch off.
To prepare thandai:
- Add 2-3 tablespoon thandai syrup, add 3/4 cup milk to it. Mix well and serve chilled.
Notes
- The syrup can stay good for almost a month in refrigerator but I recommend not using more than 15 days as nuts are added.
- Adjust syrup according to the sweetness you prefer.
- Garnish with dried rose petals if you prefer.
Tried this recipe?Mention @sharmispassions or tag #sharmispassions
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