Thandai Recipe
Celebrate the vibrant flavors of tradition with Thandai a creamy, fragrant, and refreshing Indian drink that’s synonymous with festivity and joy This cooling elixir blends almonds, fennel, rose petals, cardamom, and saffron into a rich, milk-based concoction, offering a perfect balance of sweetness and spice. Often enjoyed during Holi and summer gatherings, Thandai not only delights the senses but also naturally cools the body. Whether served plain or as a base for festive bhang , each sip is a burst of nostalgia and indulgence. Raise a glass to this timeless drink a true embodiment of India’s culinary heritage
Ingredients
2 Tablespoon almonds
1.5 Tablespoon pistachio
1 Tablespoon melon seed (magaz)
1 Tablespoon poppy seeds (khus khus)
1/2 Tablespoon fennel seed
1 Tablespoon black peppercorns
4 NOS gareen cardamom
1 Tablespoon dry roes petals
A pinch of kesar
As needed water
4 Tablespoon rock sugar (mishri)
1/2 Tablespoon ginger powder
A pinch nutmeg (grated)
1 Litre cold milk
150 gram rabdi
100 gram fresh curd
Step:1
Add almonds , pistachio , melon , poppy and fennel seeds , black peppercorns , green cardamom , dry roes petals , and saffron into a bowl and add water to submerge all the ingredients completely , cover and let them soak for 5-6 hours or overnight
Step:2
Once soaked , add the mixture into a mixer jar along with the water , then add roack sugar , ginger powder , nutmeg and 300-350 ml of chilled milk , blend it into a fine mixture
Step:3
Do not blend for a very long period of time , you need the mixture to remain cold
Step:4
Place a sieve over a large stock pot , keep a muslin cloth over it and add the blended mixture
Step:5
Stir and let the milk drain out through the cloth and siseve , then bring the corners together , twist and squeeze out all the remaining milk
Step:6
The thandai concentrate will be collected in the stock pot
Step:7
Collect and add the leftovers of the paste back into the mixer jar , add 300-350 ml of more chilled milk and blend it again and repeat the straining process , this will help to extract all the flavors from the nuts , seeds and spices
Step:8
Add this stage your basic thandai is ready , you can taste , adjust sweetness if needed , chill and serve it but , this recipe slosa includes the addition of rabdi and fresh curd to enhance the texture and richness of the rabdi
Step:9
In a bowl add the rabdi , fresh curd and remaining milk and whisk it well , then just using the sieve, add the mixture into the thandai , this will only take a few seconds and mix well
Step:10
Your delicious , rich and creamy thandai is ready , do not add ice to chill it , instead just place it in the fridge for sometime and then serve , you can also optionally garnish it with some saffron strands and slivers nuts
Video For Thandai
