Thandai
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.
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
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.
- 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.