Thandai Recipe- Holi Recipes 2024 | Summer drink
Thandai is made during summer as the combination of nuts, spices, rose petals & milk has a cooling effect on the body and thus has been named accordingly.
Thandai is a traditional Indian drink served mostly during the festivals of Holi & Mahashivratri and preferred in northern & eastern Indian states. Thandai, as the name suggests is a cold beverage served chilled preferably with ice, and has the richness of nuts such as almonds, pistachios, and aromatic flavors of spices.
This is an easy-to-make Thandai recipe that you can try during the upcoming Holi festival,
Since this is homemade, doesn't have any additives or preservatives like the store-bought ones.
I have used rose petals, you can also opt for 1/2 tablespoon per glass of fresh Gulkand, but that will make your Thandai a bit sweeter.
This Thandai recipe has been made with soaked nuts & seeds and has been blended with all the spices, saffron & rose petals.
- 600 milligrams Whole Milk
- 5 Cashews
- 10 Amonds
- 8 Pistachios
- 1 tablespoon Melon/ Magaz seeds
- 1 tablespoon Poppy seeds (if unavailable you can use cashews 3-4)
- 6 Green cardamoms
- 1/2 Inch Cinnamon stick
- 1 tablespoon Fennel seeds
- 5 Black peppercorns
- 3 tablespoons Sugar
- 1 pinch Saffron
- 10 Rose petals (or 1/2 Table spoon per serving glass Gulkand)
- Mixed almonds & pistachios for garnishing
- Soak all the nuts in water for at least 4 hrs. If you don't have that much time, you can soak in hot water for 1 hr.
Also soak the poppy seeds & magaz/Melon seeds together in another bowl of water.
Drain the water from both soaked nuts & poppy seeds and in a grinder jar add them, if your grinder is not powerful enough to bring the small poppy seeds, you can first hand pound them in a mortar & pestle.
Add all the ingredients in this jar and grind
Grind while stirring occasionally with a little milk to make a thick paste. So that there is no dry fruit lump.
Take the pan, pour in the milk, and bring the milk to a gentle boil then add sugar and the paste.
Turn the heat off and stir in the mix well.
Once it cools down cover and refrigerate for 4 hrs or best is over night.
Once the thandai is chilled, stir it well and filter it with a sieve to remove the spices residue.
Now pour in a glass, garnish with fresh or dried rose petals, and dry fruits.
If you are using gulkand , mix with a spoon well after adding the thandai.
Serve chilled
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