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Thandai is a beloved traditional Indian drink enjoyed during festive occasions like Holi and Mahashivratri. It’s a special blend of milk, almonds, cashews, pistachios, melon seeds, poppy seeds, fennel seeds, and black peppercorns. Although some versions of Thandai include bhang, a cannabis-derived ingredient, my recipe skips it to keep things kid-friendly.
The name “Thandai” comes from Hindi, meaning “cooling,” because its ingredients are believed to have a cooling effect on the body. With flavors like peppercorns, almonds, fennel seeds, and saffron, Thandai is both refreshing and delicious.
In the scorching summers of India, where temperatures often go above 110°F, Thandai is a lifesaver. It cools you down while delighting your taste buds. So, whether you’re celebrating a festival or just trying to beat the heat, Thandai is the perfect drink to enjoy with friends and family.
Ingredients
Whole milk, sugar, almonds, cashews, pistachios, melon seeds, poppy seeds, fennel seeds, cardamom powder, black peppercorns, saffron strands, Ice cubes, rose petals and chopped nuts for garnish
Recipe Instructions
Preparation:
- Begin by preparing the nuts and seeds. Take a bowl and add almonds, cashews, pistachios, melon seeds, and poppy seeds. Cover them with warm water and let them soak for about 30 minutes. This soaking process softens the nuts and seeds, making them easier to blend later on. It also helps in enhancing the creamy texture of the Thandai.
- After 30 minutes, drain the soaked nuts and seeds using a sieve or colander.
Blend:
- Now, transfer the soaked nuts and seeds into a blender jar.
- Next, add the spices and flavorings to the blender. This includes fennel seeds, cardamom powder, black peppercorns, saffron strands, and sugar for sweetness. You can adjust the amount of sugar according to your taste preferences.
- Pour a splash of milk into the blender to facilitate blending. This initial amount of milk helps in creating a smooth paste without making the mixture too watery.
- Secure the lid of the blender tightly and blend the mixture on high speed until it forms a smooth paste. You may need to stop and scrape down the sides of the blender jar a couple of times to ensure that all the ingredients are evenly blended.
- Gradually add the remaining milk to the blender while continuing to blend. This step helps in achieving the desired consistency for the Thandai mixture. Keep blending until all the ingredients are well incorporated and you have a creamy liquid.
Cooking:
- Once the mixture is smooth, transfer it to a pan and boil the milk. Once boiling let it simmer for 5-7 minutes. Now let this mixture cool.
Straining:
- Once cooled, it’s time to strain it to remove any coarse particles. Place a fine-mesh sieve or a piece of cheesecloth over a clean bowl or pitcher.
- Pour the cooled Thandai mixture through the sieve or cheesecloth, allowing the liquid to strain into the bowl or pitcher below.
- Use a spoon or spatula to press down on the solids to extract as much liquid as possible. Discard the residue left in the sieve or cheesecloth. You should be left with a silky smooth Thandai liquid in the bowl or pitcher.
Refrigerate:
- Cover the Thandai mixture and place it in the refrigerator to chill for at least an hour. Chilling the Thandai allows the flavors to meld together and enhances its refreshing taste.
- Once chilled, give the Thandai a good stir before serving to ensure that all the ingredients are well incorporated.
Serving Suggestions
- For a decorative touch, garnish each glass of Thandai with a sprinkle of rose petals and chopped nuts. This adds an extra layer of flavor and elegance to the drink.
- Thandai is best served chilled. To serve, pour the chilled Thandai into glasses over ice cubes if desired. The addition of ice cubes helps in keeping it cool and refreshing, especially on hot summer days. Pair it with traditional Indian sweets like Gujiya or Malpua for a delightful treat.
- You can also enjoy it on its own as a refreshing pick-me-up anytime during the day.
Tips and Tricks
- Adjust the sweetness according to your preference. You can use more or less sugar depending on your liking.
- For a dairy-free version, you can substitute whole milk with almond milk or coconut milk. Just keep in mind that the flavor and texture may vary slightly from the traditional version. Adjust the sweetness and consistency according to your taste preferences.
- Experiment with different nuts and spices to customize the flavor profile of your Thandai.
- Make a large batch of Thandai and store it in the refrigerator for up to 2-3 days. Just give it a good shake before serving.
Meal Prep Tip
- Store the leftover Thandai in the refrigerator for up to 2-3 days. Just give it a good stir before serving again.
- You can prep all the ingredients like soaking nuts and refrigerate it in air tight container for upto 2-3 days. Whenever required, blend the nuts with other spices and enjoy.
FAQs
Q: Can I make Thandai without soaking the nuts and seeds?
A: While soaking helps in achieving a smoother texture, you can skip this step if you’re short on time. However, blending may take a bit longer, and the texture might not be as creamy.
Q: Is Thandai alcoholic?
A: Traditional Thandai recipes do not include alcohol. However, some variations may include a splash of rum or vodka for an adult twist.
Q: Can I use pre-ground spices instead of whole spices?
A: Yes, you can use pre-ground spices if that’s what you have on hand. However, using whole spices and grinding them fresh just before making the Thandai enhances the flavor and aroma of the drink. If using pre-ground spices, adjust the quantities according to taste as the flavor may vary.
Q: Is it necessary to strain the Thandai mixture?
A: Straining the mixture helps in achieving a smooth and creamy texture by removing any coarse particles or grit from the nuts and seeds. The leftover strained material can be repurposed to thicken gravies or incorporated into smoothies for added texture and nutrition. However, if you prefer a slightly grainy texture, you can skip this step. Just keep in mind that the texture of the Thandai will be different.
Q: Can I make Thandai in advance?
A: Yes, you can prepare this mixture in advance and store it in the refrigerator for up to 2-3 days. However, it’s best to add the water and dilute the mixture just before serving to maintain its freshness. Give it a good stir before serving to ensure that all the ingredients are well mixed.
Q: Can I make Thandai without sugar?
A: Yes, you can make Thandai without sugar or use a natural sweetener like honey, maple syrup, or stevia instead. Adjust the amount according to your taste preferences. Keep in mind that the sweetness enhances the overall flavor of the Thandai, so it’s essential to find the right balance.
Other Festive Desserts
Thandai
Ingredients
- 1 cup whole milk
- 1/4 cup sugar adjust to taste
- 2 tablespoons almonds blanched and peeled
- 1 tablespoon cashews
- 1 tablespoon pistachios
- 1 tablespoon melon seeds
- 1 tablespoon poppy seeds
- 1/2 teaspoon fennel seeds
- 1/2 teaspoon cardamom powder
- 1/4 teaspoon black peppercorns
- 4-5 saffron strands
- 2 cups water
- Ice cubes optional
- Rose petals and chopped nuts for garnish
Instructions
Preparation:
- Begin by soaking almonds, cashews, pistachios, melon seeds, and poppy seeds in warm water for about 30 minutes. This step helps in easy blending and enhances the creamy texture of the Thandai.
- After soaking, drain the water and transfer the nuts and seeds into a blender.
- Add fennel seeds, cardamom powder, black peppercorns, saffron strands, sugar, and a splash of milk to the blender.
Blending:
- Blend the mixture into a smooth paste, gradually adding the remaining milk to achieve the desired consistency.
- Once blended, pour the mixture in a sauce and turn on the heat. Boil the mixture and then let it simmer on medium low heat for 5-7 minutes. Switch off the gas and let the mixture cool off.
Straining:
- Next, strain the mixture using a fine-mesh sieve or cheesecloth to remove any coarse particles. This step ensures a silky smooth Thandai.
- Discard the residue and transfer the strained liquid into a pitcher.
Garnish and Serve
- Chill the Thandai in the refrigerator for at least an hour to let the flavors to come together.
- Before serving, give the Thandai a good stir. Pour it into glasses over ice cubes if desired.
Notes
- For a decorative touch, garnish each glass of Thandai with a sprinkle of rose petals and chopped nuts. This adds an extra layer of flavor and elegance to the drink.
- Thandai is best served chilled. To serve, pour the chilled Thandai into glasses over ice cubes if desired. The addition of ice cubes helps in keeping it cool and refreshing, especially on hot summer days. Pair it with traditional Indian sweets like Gujiya or Malpua for a delightful treat.
- You can also enjoy it on its own as a refreshing pick-me-up anytime during the day.
- Adjust the sweetness according to your preference. You can use more or less sugar depending on how sweet you like your Thandai.
- For a dairy-free version, you can substitute whole milk with almond milk or coconut milk. Just keep in mind that the flavor and texture may vary slightly from the traditional version. Adjust the sweetness and consistency according to your taste preferences.
- Experiment with different nuts and spices to customize the flavor profile of your Thandai.
- Make a large batch of Thandai and store it in the refrigerator for up to 2-3 days. Just give it a good shake before serving.
- Store the leftover Thandai in the refrigerator for up to 2-3 days. Just give it a good stir before serving again.
- You can prep all the ingredients like soaking nuts and refrigerate it in air tight container for upto 2-3 days. Whenever required, blend the nuts with other spices and enjoy.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @amusingcooker on Instagram and hashtag it #amusingcooker.