Thandai is a refreshing traditional Indian drink made with milk, peppercorn, almonds, fennel seeds, poppy seeds, cardamom, saffron and rose! It's especially served during the festival of colours Holi.
“It’s the time to unwind, de-stress and to make a bond with sweets, thandai and colours. Happy Holi”
May God gift you all the colours of life, colours of joy, colours of happiness, colours of friendship, colours of love and all other colours you want to paint your life in. Happy Holi!!!
Ingredients:
For Thandai paste
· Almonds - 2 tbsp
· Casew nuts – 1 tbsp
· Magaz (melon seeds) – 1.5 tbsp
· Pistachios – 1 tbsp
· Saunf (fennel seeds) - 1 tbsp
· Poppy seeds (Khus khus)- 1 tbsp
· Black peppercorns - 1 tbsp
· Green cardamom – 12-15 nos.
· Nutmeg (crushed) – ¼ tsp
· Rose petals- 1.5 tbsp
· Water – 1 cup for soaking
· Saffron - few strands or as required
For Thandai syrup
· Sugar – 1.5 cups
· Water – 1.5 cups
· Saffron - few strands or as required
Method:
· Add the nuts and spices in hot water and soak for 3-4 hours.
· Once it is soaked well transfer the soaked nuts and spices in a blending jar, grind well to make a thick paste, add additional water if required so to grind it easily.
· Thandi paste is ready to be used.
· If you wish to store the Thandai paste follow the below process.
· For Thandai syrup, set a kadai on medium heat, add sugar, water and saffron strands, let the sugar dissolve completely, now add the Thandai paste, and makes sure to stir continuously so the paste blends well into the sugar syrup.
· Cook well on medium, keep stirring and cook until the syrup has thickened.
· Thandai syrup is ready to be stored!
· Let it cool down to room temperature and transfer in glass jar, refrigerate to store up to a month.
For classic Thandai:
Add cold milk, sugar and the prepared thandai paste, few ice cubes. Whisk it till it becomes frothy, serve chilled by garnishing it with slivers of almonds, pistachios, saffron and rose petals.
If you are making Thandai syrup you can skip the sugar.
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