Thandai is a Traditional Indian drink cold drink prepared with Almonds, Pistachios, Melon Seeds (Magaz), Dried rose petals, spices like Fennel seeds, Black pepper corns and Cardamom. Milk is the base ingredient while Saffron is used to a add rich flavor.
Thandai is usually associated with Indian festivals like Mahashivratri and Holi - the festival of colours. This almond flavored drink not only tastes good good but has health benefits too and is specially known for its cooling effect during the hot summer months.
Lets celebrate Holi - The Lovely Festival of colours and welome the hot summer months with Cool Thandai.
Milk - 1 liter
Sugar - 6 tablespoon (adjust according to taste)
Saffron strands - 15-20
For the Thandai Paste
Almonds - 1/4th cup
Pistachios - 2 tablespoon
Melon Seeds (Magaz) - 2 tablespoon
Fennel Seeds (Saunf) - 2 tablespoon
Dried rose petals - 1 teaspoon
Whole pepper corns - 1/2 teaspoon
Green Cardamom - 5-6 pcs
Soak Almonds, pistachios, mellon seeds, fennel seeds, dried rose petals, whole pepper corns and green cardamom in a bowl with sufficient water for 3-4 hours. Drain the soaked nuts and spices, peal the skin of almonds and pistachios.
Make a smooth paste of the nuts and spices in a chutney blender until smooth and creamy, keep aside.
Heat milk in a heavy bottom pan, once the milk comes to a boil ass the sugar, reduce flame and let it simmer for a couple of minutes or until the sugar has completely dissolved. Turn off the lame and remove the pan and keep aside, let the milk cool for 7-10 minutes.
Once the milk has cooled add the Thandai paste and mix well, add the saffron strands while the milk and thandai mixture is still warm. Cover and keep aside until the mixture has cooled to room temperature.
Once the Thandai has cooled and reached room temperature pour it into individual serving glasses, garnish with Saffron strands and keep it in the fridge.
Tastes best when chilled, so refrigerate for 2-3 hours before serving.
Wishing You all a Very Happy Holi !!
Serves - 6
Try to make the Thandai paste as fine as possible as we have not strained the ready Thandai. I don't like to strain it as by doing so we eliminate the fibers which are in fact good for the body.
In this recipe of mine I have eliminated an ingredient or two from the traditional recipe, as these are prohibited in this part of the world, however there is no much compromise on the taste.