Thandai is a traditional Indian drink popular during festivals like Holi, Mahashivratri and hot summer months. It is a refreshing and cooling beverage made with a blend of nuts, spices, rose petals and saffron. These ingredients are soaked, ground into a fine paste, and mixed with milk and sugar to...
Ingredients
Thandai Paste
- 30Almonds (blanched)
- 20Pistachios (soaked)
- 2tbspMelon Seeds (Char Magaz)
- 2tbspPoppy Seeds
- 1tbspFennel Seeds
- 10Green Cardamoms
- 10Black Peppercorns
- 1/2tspNutmeg Powder
- 2tbspdried Rose petals
- Few strands of Saffron (optional)
For making Thandai
- 1lt full cream Milk
- 1/2cupSugar
- 2tbspsliced Nuts for garnishing
How to make Thandai
To prepare Thandai Paste
In hot water, soak almonds and pistachios in one bowl, and melon and poppy seeds in another for 20-30 minutes. Peel the almonds, drain the soaked seeds and set aside.
Combine blanched almonds, pistachios, soaked seeds, fennel seeds, green cardamoms, black peppercorns, nutmeg powder, rose petals and saffron (if using) in a blender. Blend into a smooth paste, adding milk or water if necessary. Set aside.
To prepare Thandai
Bring the milk to a boil over medium-high heat in a heavy-bottomed pot, then let it simmer for a few minutes.
Add sugar to the pot, and continuously until the sugar dissolves.
Stir in the thandai paste, and let the mixture simmer on low heat for 5-7 minutes, stirring occasionally.
Remove from heat and let the thandai cool to room temperature for the milk to absorb all the flavours of the spices.
Strain the thandai through a fine sieve into a pitcher. Press down the solids with the back of a spoon while straining to get the maximum flavours into the thandai.
Refrigerate for a few hours to chill thoroughly.
Serve chilled, garnished with sliced nuts, rose petals, or saffron strands as desired.
Tips & Tricks
Soak nuts before blending to achieve a smoother paste.
Substitute poppy seeds with cashews if preferred.
Enhance the aroma of thandai with rose water if rose petals are unavailable.
Adjust sugar, spices, and nuts to suit your taste.
FAQS
How do I make Thandai from scratch using traditional ingredients?
To make Thandai from scratch, soak blanched almonds and pistachios in hot water for 20-30 minutes. Then, blend them with melon seeds, poppy seeds, fennel seeds, green cardamoms, black peppercorns, nutmeg powder, dried rose petals, and saffron into a smooth paste. Boil full cream milk, dissolve sugar in it, and mix in the thandai paste. Simmer for a few minutes, strain, and chill before serving.
Is Thandai suitable for vegan diets, and what can I substitute for milk?
Traditional Thandai is made with full cream milk, making it unsuitable for vegan diets. However, you can substitute the milk with almond milk, coconut milk, or any other plant-based milk to create a vegan-friendly version of Thandai while still enjoying its rich flavors.
How long can I store homemade Thandai in the refrigerator?
Homemade Thandai can be stored in the refrigerator for up to 3-4 days. Make sure to keep it in an airtight container to maintain its freshness. Before serving, give it a good stir, as the ingredients may settle over time.
What are some good food pairings to serve with Thandai during festivals?
Thandai pairs wonderfully with traditional Indian sweets like Gulab Jamun, Jalebi, or Barfi. It also complements savory snacks such as Samosas or Pakoras, making it a perfect beverage for festive occasions like Holi or Mahashivratri.
Can I adjust the sweetness of Thandai, and how do I do it?
Yes, you can easily adjust the sweetness of Thandai to your liking. If you prefer a less sweet drink, start with half the amount of sugar and gradually add more to taste while stirring the mixture. Remember that the sweetness can also be balanced with the flavors of the spices used.
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Leena Kohli
(@leenakohli)
Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩🍳✨ Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩🍳✨...
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