HOW TO MAKE THANDAI?

THANDAI- A COOLING AND REFRESHING DRINK WITH NUTS AND SEEDS.

Thandai is a light and refreshing drink that is traditionally served during the Holi Festival. During that time, i made a video on making some Thandai but somehow, never got to post it on the blog.

Now that i m doing this 30 days of blogging that is inspired by reshkitchen, i decided to clear out my archives. And so, finally here i am, with the Thandai post. As a rule, poppy seeds (khus khus) is used in Thandai. But they are banned in Singapore and hence my version doesn’t have them.

If you have access to khus khus, please use 1 tbsp of it along with the nuts while soaking. They give a beautiful flavor to the Thandai. If you don’t have dried rose petals, use fresh edible rose petals.

Here s the video for making Thandai

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Recipe for Thandai:

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Thandai Recipe| Holi Recipes

Thandai- a light and cooling drink, traditionally served on Holi festival. Made with an assortment of nuts and served chilled.

Prep Time6

Cook Time10

Total Time6 10

Course: Beverage

Cuisine: North Indian

Servings:

Author: Anusha Praveen

Ingredients

Whole fat milk 2.5 c
Sugar 3 tbsp
Saffron strands a few
Dried Rose petals a few
Cashews 5
Almonds 5
Pistachios 5
Melon seeds 1 tbsp
Fennel seeds 1/2 tsp
Pepper corns 1 tsp
Cardamom pods 2 to 3
Gulkand rose petal jam 1.5 tbsp
Water 1 c
Saffron a few for garnish
Dried rose petals a few for garnish

Instructions

Soak the nuts and melon seeds in 1 c water for about 2 hours.
Infuse the saffron in 2 tbsp warm milk. Set aside.
Heat the milk and bring to a boil.
Add sugar and mix well.
Let cool completely.
While the milk cools, grind together the soaked nuts, seeds, gulkhand, fennel, pepper corns and cardamom adding 1/2 c water to a smooth paste.
Now, strain this mixture thoroughly.
Set aside the strained liquid.
Repeat the grinding again with the remaining 1/2 water and strain again.
Add to the previously strained liquid.
When the milk is completely cool, add the strained nut mixture, saffron infused milk and dried rose petals.
Mix well.
Chill in the fridge for about 4 to 5 hours.
Garnish with saffron and dried rose petals and serve.

Notes

Khus Khus (Poppy seeds) is used to make Thandai traditionally.
I do not have access to it here.
In case you do, use 1 tbsp khus khus along with the nuts while soaking.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

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